Slow Cooker Bone Broth
It’s not what you think. It’s bones. Chicken bones, beef bones, onion peels, carrot peelings, parsley bits, and celery ends… What normally would be tossed into the garbage is everything you need for a great bone broth in your slow cooker.
- 2 carrots chopped
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 2 cloves garlic
- 3-1/2 lbs. Sweet Gum Farm chicken bones
- 1 tsp salt
- 2 tbsp apple cider vinegar
- 1-1/2 qt water
Place the bones your slow cooker. The bones should fill up about 3/4 of the slow-cooker.
Chop your vegetables and garlic, no need to peel. You can also add vegetable scraps and rinsed, crushed egg shells into your slow-cooker. You’ll be straining these out before consuming the broth.
Fill the slow-cooker with water, and add the salt.
Add 2 tablespoons of apple cider vinegar (you won’t notice the taste).
Cook on low and cook for 18-72 hours.
Strain the broth through cheesecloth or a strainer and cool. A good broth will usually have a layer of fat on the top, and will gelatinize when thoroughly cool. Remove the fat with a spoon and discard.
You can use the carcass that is left over from roasting or grilling it as well as feet, necks, and heads.