Scratch Bone Broth in a Slow Cooker
2 carrots, chopped in chunks
2 celery stalks, chopped in chunks
1 medium onion, chopped in chunks
3 cloves garlic
3 sprigs rosemary
3 sprigs thyme
2 sprigs sage
1 tsp Duxbury Saltworks Classic Sea Salt
2 tablespoons apple cider vinegar
3.5 lb bones from chicken, pork, or beef
- Place the bones, vegetables, and herbs in the slow cooker. The bones should fill up about 3/4 of the slow-cooker.
- Fill the slow-cooker to the top with water. Season with sea salt and apple cider vinegar.
- Cook on low for 12-18 hours.
- Strain the broth in a colander to remove the larger bone pieces. Then strain through cheese cloth to remove any remaining smaller bits.
- Cool broth. It should gelatinize when thoroughly cool. Skim the fat off the top with a spoon and discard.
- Store in airtight containers in the refridgerator for up to 4 days, or freeze.
- Time saving idea: no need to peel your vegetables since you strain the broth.
- When selecting your bones from the supermarket or butcher, request pieces with the most bones in them, such as beef knuckles, chicken necks and feet, and oxtails. They’ll provide lots of extra nutrients.
- Save your vegetable trimmings from other recipes, such as onion peels and celery ends, in an airtight container in the freezer and add to your bone broth when you’re ready to cook. This trick reduces food waste and adds great flavor and nutrition.
- You can’t taste the apple cider vinegar in the final broth, but it helps pull the nutrients out of the bones and into the broth.
- The ratio of water to bones, plus the type and quality of your bones, helps determine how much your broth will gel.