Slow Cooker Bone Broth

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Slow Cooker Bone Broth

Yield 8-10 cups

Bone broth is treasured around the world for its nutritional benefits. In this recipe, chicken or pork bones and aromatic veggies are roasted, then allowed to simmer for several hours. The extra steps and time give the broth a deep, rich flavor and help unlock all the nutritional goodness. It's great for sipping and is also the perfect base for making hot and sour soup and homemade ramen.

Ingredients

  • One large or two medium slow cookers (to equal 7 quarts or larger)*
  • 4 lbs. chicken bones (back, feet, wings) or pork bones 
  • 1 large onion (with skins), quartered
  • 4 large carrots, cut into 2-inch pieces
  • 4 celery stalks, cut into 2-inch pieces
  • 1 head garlic, cut in half crosswise
  • 1 Tablespoon olive oil
  • 2 teaspoons salt, divided
  • 1 Tablespoon black peppercorns
  • 1 bay leaf
  • ¼ cup apple cider vinegar
  • 8-10 cups cold water

Instructions

Preheat the oven to 400°. On a rimmed baking sheet, toss the onion, carrots, celery, and garlic with the olive oil and 1 teaspoon of salt. Place the chicken or pork bones on the sheet and sprinkle with the remaining teaspoon of salt. Roast for 45 to 50 minutes, turning the ingredients occasionally, until the bones and vegetables are golden brown.

Transfer the roasted bones and vegetables to a slow cooker that’s 7 quarts or larger.* Add about 1 cup of water to the roasting pan to deglaze, scraping up any browned bits. Pour this liquid into the slow cooker along with the peppercorns, bay leaf, and apple cider vinegar. Add enough cold water to just cover the ingredients — about 8 to 10 cups, depending on the size of your slow cooker.

Cover and cook on high for 4 hours, then cook on low for an additional 8 to 10 hours (up to 24 hours for a richer broth). After cooking, let the stock cool for about 45 minutes. Strain it into a large container, discarding the solids. Refrigerate the stock overnight. The next day, skim the solidified fat from the top (save it for another use, if desired). Strain the stock again through a cheesecloth-lined strainer into a clean container.

Store the stock in the refrigerator for up to 1 week or freeze for up to 6 months. If freezing, leave some room at the top of the container to allow for expansion.

Notes

*If you have one medium slow cooker, you can halve the recipe. If you use two medium slow cookers and make the full recipe, purchase smaller bones, so you can add some to each cooker. You can also use a large stock pot on your stovetop. Whatever you choose, for safety reasons, please don't leave simmering broth unattended.