Homemade Bone Broth
A nourishing and savory broth made by simmering chicken bones and vegetables, perfect for soups or as a base for sauces.
Equipment
Ingredients
- chicken bones skin, cartilage, etc. - enough from 1 medium chicken, or about 2 pounds
- 1 medium onion cut into wedges
- 1-2 carrots peeled and chopped
- 1-2 celery stalks chopped
- 1-2 tablespoons apple cider vinegar
- Filtered water
Instructions
- Add the bones and vegetables to the slow cooker.
- Fill the slow cooker with filtered water until bones are just covered.
- Add apple cider vinegar, cover, and let sit for one hour.
- After an hour has passed, turn the slow cooker on low and let it cook for 10-12 hours.
- Remove bones and vegetables from slow cooker, and strain broth using a fine mesh strainer, cheesecloth, or coffee filter.
- Transfer the broth to fridge to cool. Once cooled, the fat will have risen to the top - you can either discard or save it to use as a cooking fat.
- To make a second batch of broth from the same bones, simply return the bones to the crock pot, fill it with more water, and let it cook again. After the second batch, the bones should be brittle enough to crush easily between your thumb and forefinger.
- When finished, discard/compost bones and vegetables.
Notes
Store broth in fridge up to 3 days, or in the freezer up to one year.
Tried this recipe?Let me know in the comments!
