Ok guys, let’s talk BONE BROTH. Have you heard? It’s pretty much liquid, nutrient-dense gold. Packed with vitamins and minerals – this stuff is insanely good for your bod and a great immunity builder during cold and flu season.
If there are three things I know in the world they are: 1) dogs are children too 2) women are better drivers 3) bone broth is life. BOOM.
I won’t go on and on about how beneficial bone broth is, or how delicious it tastes, or that you don’t have to be an earthy tree-hugging DIY’er to make your own bone broth. I WILL show you how easy it is with these 10 foolproof steps and photos.
10 Easy Steps for Foolproof, Slow Cooker Bone Broth
Step #1: Gather your cooked or roasted chicken bones/carcass. I had one chicken carcass and about 20 saved bones from chicken thighs. These were frozen from meals prior and I thawed them before starting the bone broth.
Step #2: Place bones in a slow cooker (I lined mine with those handy slow cooker bags – makes clean-up a breeze!) and add just enough cold water to cover the bones. For the amount of bones I had, it was about 11 cups.
Step #3: Add 2 tablespoons of apple cider vinegar. The vinegar extracts all the good minerals out of the bones. Let sit for a half hour before turning slow cooker on.
Step #4: Add dried herbs. Turn slow cooker on low and cook for 6-8 hours.
Step #7: Place a mesh strainer on top of a large bowl. Pour the broth mixture into the strainer (be careful, it will be very hot). Save the reserved liquid and discard the bones and vegetables. *Optional – keep the cooked, soft carrots for a recipe below.
Step #9: Seal the top and refrigerate overnight.
Step #10: Take jars out of the refrigerator once chilled. Take a small spoon and gently skim off the top sediment and discard. Then tightly seal and refrigerate for up to a week or freeze.
And there you have it friends! Foolproof or what? You will never go back to buying packaged broth or stock EVER again. Plus the addition of two unconventional ingredients (cinnamon and nutmeg) gives the stock an incredibly subtle sweetness, combined with richness of the stock will make drinking this a treat.
When you’re feelin’ a little sniffle come on, you can drink this stuff straight from a mug. Don’t be scared, it simply tastes like the most amazing chicken noodle soup you’ve ever had, sans the noddles and chicken stuff. Speaking of chicken noodle soup, you can use this broth as a base for soup, pour it in your favorite comfort foods like mashed potatoes, or get creative. Spoiler alert – I’ll be sharing my creative recipe below.
Did you write down all the steps? Didn’t think so. Just to make it EVEN EASIER for you – check out this checklist for all your bone broth needs.
Bonus Recipe: Carrot Cheese Sauce
One night I was feeling adventurous (and by adventurous I mean I had my hair down for the second time this entire year and actually wore mascara). Anyhoo, I decided to experiment with my bone broth and the leftover (mushy) carrots strained from the liquid. Here is my “throw-it-together-carrot-cheesy-sauce” that ended up being delicious.
I placed the mushy carrots in a small saucepan on medium/low heat and added about 3 tablespoons bone broth, 1 tablespoon goat cheese and 1 tablespoon nutritional yeast flakes. Once the goat cheese was melted and the mixture was warm, I transferred it to a small food processor and pulsed until well combined and creamy. YOU GUYS. I poured this over cooked chicken and steamed broccoli and it was like a creamy, healthy version of broccoli chicken cheesy goodness. Don’t be afraid to get creative!
- chicken bones (I used one whole chicken carcass and 20 thigh bones)
- water (just enough to cover the bones in your slow cooker, I used about 11 cups)
- 1-2 tablespoons apple cider vinegar
- ½ - 1 whole onion
- 3-4 large carrots
- 2 stalks of celery or the tops (leaves included) of 4 stalks
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1½ teaspoon salt
- 2 bay leaves
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cinnamon
- 3-4 of the reserved cooked carrots
- 3 tablespoons bone broth
- 1 tablespoon goat cheese
- 1 tablespoon nutritional yeast
- Gather cooked or roasted bones and place them in a large slow cooker
- Pour cold water into the slow cooker, just enough to cover the top of the bones
- Add 1-2 tablespoons apple cider vinegar (one tablespoon if using one chicken carcass, two if using multiple carcasses or additional bones)
- Let sit for 30 minutes
- After 30 minutes has passed, add dried herbs and cook on low for 6-8 hours
- After 6-8 hours, chop vegetables and add to slow cooker. Cook another 6-8 hours
- Pour the mixture into a mesh strainer with a bowl underneath. Be careful - this will be hot
- Discard the bones and vegetables.*Optional - save the soft carrots for a side dish or carrot cheese sauce
- If serving immediately, let cool slightly and scrape off the sediment from the top
- If saving for later, let cool to room temperature then refrigerate overnight
- After broth has cooled, scrape the top sediment off and place into mason jars, seal tightly, and freeze up to six months
- Combine carrots, broth, goat cheese, and nutritional yeast in a small saucepan. Cook on medium/low, stirring frequently until cheese has melted down. Transfer to a small food processor or blender and pulse until creamy