Crockpot Bone Broth
Making your own broth at home is surprisingly simple. With just a few ingredients—bones, vegetables, and seasonings—you can create a comforting liquid that’s far superior to store-bought versions.
Equipment
- Crockpot (Slow Cooker)
- Large Stockpot (optional)
- Strainer or fine mesh sieve
- Ladle
- Mason jars or airtight containers
- Tongs
Ingredients
- 3 –4 pounds beef or chicken bones a mix works great
- 2 large carrots roughly chopped
- 2 celery stalks roughly chopped
- 1 large onion quartered
- 4 cloves garlic smashed
- 2 tablespoons apple cider vinegar
- 1 –2 bay leaves
- 1 teaspoon whole black peppercorns
- 10 cups cold water
- Optional: fresh herbs like thyme rosemary, or parsley
Instructions
Step 1: Prepare the Bones
- Rinse the bones under cold water to remove any excess blood or impurities.
- Optional: Roast the bones at 400°F (200°C) for 20–30 minutes for deeper flavor.
- Pro Tip: Roasting adds a rich, caramelized flavor, but you can skip this step for a lighter broth.
Step 2: Add Ingredients to the Crockpot
- Place the bones in the crockpot.
- Add chopped carrots, celery, onion, and smashed garlic.
- Toss in bay leaves, peppercorns, and any fresh herbs you’re using.
Step 3: Add Water and Vinegar
- Pour in 10 cups of cold water (or enough to cover the bones).
- Add 2 tablespoons of apple cider vinegar to help extract minerals.
- Pro Tip: Let the bones sit in vinegar for 20–30 minutes before cooking—it really helps draw out nutrients.
Step 4: Slow Cook the Broth
- Cover the crockpot and set it to low.
- Cook for 12–24 hours. The longer it cooks, the richer and more gelatinous your broth will be.
- Check occasionally to ensure the bones remain submerged; add more water if needed.
Step 5: Strain the Broth
- Carefully remove the bones and large vegetables using tongs or a slotted spoon.
- Pour the broth through a fine mesh sieve or cheesecloth into a large bowl or pot.
Step 6: Cool and Store
- Let the broth cool to room temperature.
- Transfer to mason jars or airtight containers.
- Store in the fridge for up to 5 days or freeze for up to 3 months.
- Pro Tip: Leave a little space at the top of containers if freezing, as the broth will expand.
Notes
Nutritional Value (per 1 cup serving, approximate)
- Calories: 50–70 kcal
- Protein: 8–10 g
- Fat: 2–4 g
- Carbohydrates: 1–2 g
- Fiber: 0 g
- Sodium: 200–300 mg
- Collagen/Gelatin: High
- Vitamins & Minerals: Calcium, Magnesium, Phosphorus, Potassium, Trace Minerals