This tasty bone broth can be drank straight - great warmed up with a little butter - used to flavor meats for cooking, as the base in soups, or any other way you would use stock or bouillon. Ingredients besides the bones are merely suggestions to get you started.
Keyword Bone Broth, Crock Pot Broth, Homemade Broth, Slow Cooker Broth
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Servings 1Large Pot
Author Dixie Vogel
Lots of Bones!Small bits of meat, cartilage and gristle remaining add to the broth's flavor and nutrition. The cartilage pieces help create gel.
Spread frozen bones and a cookie sheet covered in foil, and roast about 30 minutes. (Optional, but improves the flavor of the broth considerably. This also creates a darker brown color.)
When the bones are nice and roasted, add them to the slow cooker. Scrape any leftover juice or baked bits from the pan into the slow cooker as well for extra flavor.
Fill the slow cooker about 1/4 of the way or so up with water. I was concerned I didn't put in enough water, but it ended up being more than I needed as it was nearing the top of the pot while it cooked.
Add the Apple Cider Vinegar. Don't add the veggies yet!
Set crockpot on low.
Check from time to time. I discovered my slow cooker shuts itself off after 12 hours, so I had to restart it a few times when it went off in the night. I was aiming for 3 days, though I probably lost a few hours due to the auto-shutoff. So I estimate my batch was cooked between 60-72 hours in total.
On the last day, add your veggies. If they are there from the start, they will totally turn to mush before your broth is done.
You know the broth is done when the bones become soft and you can easily dent or crush them between your fingers and your veggies are mush.
Allow the broth to cool down enough to work with.
Strain broth and put about a weeks worth into a jar to refrigerate. The rest I put into ice cube trays, and set in the fridge in preparation to freeze.
Don't worry if it looks completely gelled when it cools. That's what you want! The more gel, the better the broth is.
I keep the cubes bagged in my freezer and pulled a few out to heat in a cup with some butter mixed in, cook with meat or add to soups.
For the bones: I used primarily turkey and chicken bones, with a couple of steak and ham bones tossed in for good measure. Evidently, chicken feet increase the gelling factor, which is a sign your broth has lots of collagen and is especially potent. I didn't have any chicken feet.Most of the recipes I saw used a tablespoon or two of Apple Cider Vinegar. I am not sure why so little, but I love the benefits of ACV and I had plenty on hand so I used more. It helps leech the nutrients out of the bone, and I wanted to get the most out of it. It did not make the completed broth taste of vinegar in the least. You can also add lemons; they serve the same function plus add a little flavor.Some people skim the foam a few times early in cooking, or skim the fats off after cooking, especially if they are concerned about the quality of meat. Mine didn't seem to have a lot of either foam or fat, so I didn't bother with it.
Magically Easy Slow Cooker Bone Broth @ https://lowcarbzen.com/low-carb-recipes/magically-easy-slow-cooker-bone-broth/