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How to Make Bone Broth in the Crock Pot

As the cold weather sets in and flu season approaches, I make sure to have plenty of bone broth stashed in the freezer. It's not just comforting; it's gentle on the stomach, making it the perfect pick-me-up during those chilly, germ-filled months. And on those raw winter days, nothing beats cozying up with a steaming mug of bone broth to warm you up from the inside out.
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Course Soup

Equipment

  • Large Crockpot

Ingredients
  

  • carcass
  • apple cider vinegar with the mother
  • onion
  • celery
  • carrot
  • water
  • garlic
  • Salt
  • Pepper
  • turmeric

Instructions
 

  • Step 1: Gather and Prepare the Ingredients
    When I'm running low on broth and need to make a fresh batch, I use my largest crockpot designated solely for broth making. After stripping any leftover meat from the carcass, toss the bones, skin, and any other desired ingredients back into the crockpot.
    I usually keep onion, celery, and carrot ends in the freezer to add extra flavor, though it's optional. Apart from the bones and vegetables, all you need is water and apple cider vinegar (with the mother). The acidity from the vinegar aids in mineral extraction from the bones.
  • Step 2: Fill the Crockpot
    Once the bones are in, add any additional ingredients. If you're short on vegetable scraps, roughly chop a carrot, onion, celery, and garlic. Don't worry about removing onion or garlic skins, as the mixture will be strained later.
    Season with salt and pepper to taste, then add two tablespoons of apple cider vinegar. Fill the crockpot to its maximum level with cold water and set it on low heat. I also like to add two teaspoons of turmeric for its vibrant color and healing properties.
  • Step 3: Patience is Key
    Allow the bone broth to simmer in the crockpot for 24 to 36 hours. I usually start mine on a Thursday evening, knowing I'll have time to tend to it on Saturday mornings.
    Stir occasionally—morning, afternoon, and evening. The enticing aroma might tempt you to finish early, but resist the urge. Slow cooking is crucial for extracting all the beneficial nutrients from the bones.
  • Step 4: Strain the Broth
    Once the cooking time is up, turn off the crockpot and let it cool for an hour to avoid bacterial growth. Using oven mitts, carefully pour the mixture through a fine mesh strainer set over a large bowl in the sink. My 8-quart crockpot typically yields around 12 cups of broth, so have enough bowls ready for straining.

Notes

How to Store Bone Broth

Cover the strained broth and refrigerate it for at least a day. If using a store-bought bird, you might need to skim off a layer of fat once cooled.
When using home-raised birds with minimal fat, this step may be unnecessary. Once skimmed, portion the broth into 1-cup servings in freezer bags and lay them flat for easy storage.
Alternatively, if you have a , you can opt to can the broth to save freezer space.
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