How to make Bone Broth from Scratch in a Crockpot
Bone broth is one of the most healing foods on earth. It is rich in vitamins, minerals and healthy fats. Here's how to make it from scratch using your Crockpot.
- 3 lbs bones any kind, chicken feet are also a great addition because they're loaded with collagen
- 1 onion sliced in half
- 2 carrots
- 2 pieces of celery
- sea salt
- 1-2 tbsp apple cider vinegar
- filtered water
- salt and any spices you like I love to use Trader Joe's 21 Seasoning Salute
Throw everything in the crockpot except the apple cider vinegar.
Cover with filtered water.
Simmer on low for at least 16 hours. I just let that bad boy go all night.
When you're ready to strain it, add 1-2 tbsp of apple cider vinegar. This will draw out minerals from the bones.
Strain through a cheesecloth or fine mesh sieve. Or if, like me, you don't have these things. Put your colander in a really big pot and strain it that way. I really need to get some cheesecloth.
Make sure not to add the ACV to early. It draws out the minerals from the bones.
- It's best to use the bones of organic/pastured animals.
- You can flavor this bone broth any way you want using whole spices like lightly crushed peppercorns, cinnamon sticks, star anise, cloves, and coriander.
- It takes time for the minerals and nutrients to be drawn out of the bones and into the broth so make sure to cook it for the whole 16, or AT LEAST 8 hours.
- To add extra flavor, consider roasting the bones in an 450?F hot oven. Take them right up to the edge of "burnt." Once you're ready to boil the bones, loosen the brown bits on the bottom of the roasting pan with a little water and add them to your soup pot. This adds even more flavor!
- Cool your homemade bone broth as quickly as possible. This prevents bacteria from entering and also will keep the broth fresher for longer. Once you've strained out the bones, add some ice cubes and transfer the broth to a shallow and wide container. Chill as soon as it's cool enough to put in the fridge.