Nutritious and wholesome slow cooker bone broth is healing, promotes physical wellness and health, and is so easy to make at home in a slow cooker or stockpot. It's packed with protein and natural collagen to promote gut and skin health. Sip it on its own or add it to soups, stews and sauces for
incredible flavour and nourishment. Bone broth is a restorative medicine-like food that a magic elixir for physical wellness. Bone broth is a liquid that is made from meaty animal bones and connective tissues (joints like necks, feet and knuckles) that is
simmered in water for a long period of time. You can make bone broth using bones from any animal. Chicken, beef and pork are quite common. It is also often also simmered with vegetables, herbs and spices for flavour, and an acidic ingredient like wine or apple cider vinegar to help break down the protein and pull out all the nutrients from the bones to yield a protein-rich broth that is thick, gelatinous and highly nutritious. Bone broth is different than stock due to its longer cooking
time. But similar to stock, it can be used as a base for many foods such as soups, stews, sauces, and gravies. There are numerous health benefits to consuming bone broth. To make bone broth you will need the following ingredients: You will also need a
quarter sheet baking pan, and a slow cooker (or large stockpot). To make bone broth in a stock pot instead, follow the same steps above, except instead
of adding everything to the slow cooker (crockpot), add it to the stockpot. Cover the pot and bring to a boil over medium heat. Then, reduce to low heat and simmer for at least 8 hours. Check the water level occasionally and remove foam that gathers around the rim. If
the water level gets below the bones, add in more water. The longer you simmer the broth, the richer and more flavourful it will be. What is Bone Broth?
Health Benefits of Bone Broth
Ingredients
How to Make the Best Slow Cooker Bone Broth
How to Make Bone Broth in a Stockpot
Tips for Making Bone Broth
- Roast the bones. By roasting the bones first, it adds a caramelization to the bones and releases some fat which adds better flavour to the broth.
- Don't use too much water. You want to just add enough water to just cover the bones and vegetables. You won't want to end up with a watery diluted broth. You want it thick.
- Save the fat layer on top. Refrigerate the broth for an hour and then spoon off the fat from the top. This will help your broth stay clear rather than muddy. You can save the fat that you spoon off and use it in cooking.
- How to store. Store bone broth in an airtight container like a large Mason jar. You can store the broth in the refrigerator for up to 1 week. The broth will thicken up quite a bit when refrigerated. Once reheated, it will liquify again.
- How to freeze. Store bone broth in an airtight container like a large Mason jar and store in the freezer for up to 6 months. Allow it to thaw in the refrigerator overnight before using. You can also freeze small portions in an ice cube mold. Then transfer to a freezer bag for quick and easy use.
How to Use Bone Broth
- Sip on a cup of protein-rich bone broth on its own as a snack.
- Add it to soups and stews such as mushroom barley soup, roasted butternut squash soup, creamy corn soup, or vegetarian ramen.
- Use it to make sauces like easy homemade gravy.
- Cook it in rice or grains like one pot rice pilaf with carrots or creamy parmesan risotto.
More Health Focused Recipes
- Immune-Boosting Ginger Turmeric Tea
- Apple Cider Turmeric Detox Drink
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Description
Nutritious wholesome slow cooker bone broth is healing, promotes physical wellness and health, and is easy to make at home. Add it to soups, stews and more.
- 2 lbs. beef marrow bones
- 1 medium onion, quartered
- 1 garlic, cut in half crosswise
- 2 lbs. beef back ribs or oxtails
- 2 medium carrots, cut into 2-inch pieces
- 2 ribs of celery, cut into 2-inch pieces
- 3-4 bay leaves
- 1-inch piece fresh ginger, sliced
- 1 tablespoon black peppercorns
- 1 tablespoon apple cider vinegar
- Preheat oven to 375°F.
- Pat dry beef bones with a paper towel and place them in a single layer on a quarter sheet baking pan, along with the onions and garlic. Roast in oven for 45 minutes until browned. Remove from oven and set aside.
- In a 6-quart slow cooker, add carrots, celery, bay leaves, ginger, and peppercorns. Transfer the roasted bones, onions and garlic into the slow cooker. Add enough water to just cover the bones and vegetables. (You don't want to end up with a very watery diluted broth. You want it thick).
- Add apple cider vinegar and cover the lid. Set to cook for 8 hours on the low temperature setting. Turn off the slow cooker and let the broth cool down to room temperature.
- Separate the bones and vegetables from the broth by straining the broth through a fine mesh strainer. Store the strained broth in a large mixing bowl and refrigerate it for at least 1 hour. You should notice the fat from the broth start solidifying on top of the broth.
- Remove the fat with a spoon, and store the broth in an airtight container like a Mason jar. You can store the broth in the refrigerator for up to 1 week, or in the freezer for 6 months.
Notes
How to make bone broth in a stockpot: To make bone broth in a stock pot instead, follow the same steps above, except instead of adding everything to the slow cooker, add it to the stockpot. Cover the pot and bring to a boil over medium heat. Then, reduce to low heat and simmer for at least 8 hours. Check the water level occasionally and remove foam that gathers around the rim. If the water level gets below the bones, add in more water. The longer you simmer the broth, the richer and more flavourful it will be.
Save the fat layer on top: Refrigerate the broth for an hour and then spoon off the fat from the top. This will help your broth stay clear rather than muddy. You can save the fat that you spoon off and use it in cooking.
How to store: Store bone broth in an airtight container like a large Mason jar. You can store the broth in the refrigerator for up to 1 week. The broth will thicken up quite a bit when refrigerated. Once reheated, it will liquify again.
How to freeze: Store bone broth in an airtight container like a large Mason jar and store in the freezer for up to 6 months. Allow it to thaw in the refrigerator overnight before using.
- Prep Time: 15 minutes
- Cook Time: 8 hours 45 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Keywords: slow cooker bone broth, beef bone broth, how to make bone broth, easy beef bone broth, crockpot bone broth