Homemade Slow Cooker Bone Broth
Remember as a child when your grandmother would feed you chicken noodle soup when you were sick? That wasn't just an old wives tale. There are many benefits regarding immunity from consuming homemade broth or stock. Unfortunately, throughout the years, Grandma's chicken soup became soup from a can being completely nutritionally void and full of sodium. There is really only one difference in stock or broth vs. bone broth and that is cooking time. Broth is cooked for a couple hours, stock is cooked for several hours, and bone broth is cooked for at least 24 hours to pull out the minerals and collagen from within the bones. You will find that many times your bone broth turns to "jello" once chilled. This is a good sign. It means that you thoroughly extracted the gelatin from the bones and once heated the broth will liquefy. Keep in mind that your broth may not congeal every time though. Sometimes gelatin is heated to a point that it will no longer congeal, or there was too much water added. The broth will still be nutrient dense. You may also find a layer of fat settling on top which is great to drink or to add to soups and stews. One of the most important in making bone broth is roasting the bones. Roasting brings out deep flavor and creates a rich both. I also recommend using a minimal amount of salt so that when you're using the broth for cooking you can control the salt content. Bone broth is very nourishing to the gut helping boost immunity. It's also great for hair, skin, and nail health. Using high quality bones is vital for a nutritious broth. I recommend getting beef bones from Bluewater Creek Farm. Their cattle is always 100% grass-fed and grass-finished.
3-4 lbs of bones (chicken or beef)
A large slow cooker
3-4 celery stalks
1 onion quartered (optional)
1 tbsp apple cider vinegar (vinegar helps to break down the bones)
1 tbsp peppercorns
1/2 tsp salt
Wide mouth mason jars in desired size
A fine mesh sieve
Large bowl or pitcher
Place bones on a baking sheet and roast at 400 degrees for an hour. (45 mins if using poultry bones)
Place bones in slow cooker along with all other ingredients.
Fill with water and cook for a minimum of 24 hours.
Strain through a fine mesh sieve. (if you want to strain further, use cheese cloth)
Let cool slightly and add to jars.
To freeze, make sure to use wide mouth jars and don't fill completely.
Enjoy! Heat and sip (you'll want to add salt) or use to make your favorite soup. Find a video tutorial on our Instagram highlights.