Description
Unlock deep, savory flavor and incredible nutrition with this easy slow cooker bone broth recipe. Achieve a perfectly gelatinous broth with minimal effort.
Ingredients
- 2–3 lbs mixed bones (marrow, knuckle, meaty bones)
- 1–2 medium yellow onions (quartered, unpeeled)
- 2–3 medium carrots (roughly chopped)
- 2–3 celery stalks (roughly chopped)
- 4–6 garlic cloves (smashed, unpeeled)
- 1 small bunch fresh parsley
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 2 tablespoons apple cider vinegar
- Cold water (enough to cover)
- Sea salt, to taste (added post-cooking)
Instructions
- Prep Bones (Optional Roast): Preheat oven to 400°F (200°C). Roast bones for 30-40 minutes until browned for enhanced flavor, if desired.
- Load Slow Cooker: Place roasted or raw bones, carrots, celery, onions, garlic, parsley, bay leaves, and peppercorns into your slow cooker.
- Add Liquids: Pour apple cider vinegar over ingredients, then fill with cold water to cover by at least an inch, leaving headspace.
- Cook Low and Slow: Cover and cook on the LOW setting for 12-24 hours. Do not cook on high heat.
- Strain: Carefully strain the broth through a fine-mesh sieve or cheesecloth-lined colander. Discard solids.
- Cool & Store: Allow broth to cool completely before transferring to airtight containers for refrigeration (up to 7 days) or freezing (3-6 months). Season with salt to taste before serving or storing.
- Prep Time: 15 mins
- Cook Time: 12-24 hrs