Crockpot Bone Broth
Bone broth is nutrient dense and extremely easy to make. With cold and flu season fast approaching, it is a great soup to make ahead and store for later use! It is also great addition to many meals! Freeze in a bag or pour into an ice cube tray to freeze into easy to use cubes!
Ingredients
- 2 lbs of bones - I used one package of oxtail.
- You can use any sort of bones, chicken, beef, pork, etc. The bones can be already cooked and saved (like from a roast or whole chicken).
- 2 celery stalks
- 2 carrots
- ½ - 1 onion
- 3+ garlic cloves
- 2 tbsp apple cider vinegar (any vinegar will do! If you don't have any, lemon will work.)
- ~ 1 tsp salt
Ingredients
Place all ingredients in the crockpot. Fill with water until all ingredients are just submerged. Cook on low for 12-24 hours, I suggest closer to 24 hours.
Once cooked, allow to cool slightly and pour through a mesh strainer. Place in fridge and let cool completely. When the broth has cooled, remove the layer of fat that hardens at the top. The amount will vary depending on the type of bones used.
Store in an airtight container or mason jar in the fridge for use within 1 week. You can also freeze and use when needed!
1 Response
Leave a comment
Comments will be approved before showing up.
Merrie
December 06, 2024
Leave the fat on top, our bodies need this dense animal fat to absorb the fat soluble vitamins in our food. The fat soluble vitamins are A, D, E, and K. Animal fat also has nutrients in it.