Bone broth is a healing superfood that’s packed with minerals like calcium, magnesium, collagen, and gelatin that both nourish the body and support the gut lining. Making your own bone broth at home doesn’t have to be hard!
- 2–3 lbs grass-fed beef soup bones or whole chicken carcass with meat removed
- 1/2 lb grass-fed beef knuckle or 2-4 chicken feet (toes removed)
- 2 cup vegetable scraps (carrot tops, onion pieces, etc.)
- 1 tbsp apple cider vinegar
- 3 sage leaves
- 2 bay leaves
- 1 tsp dried thyme
- 1/2 tsp sea salt
- Filtered water
- If using beef bones (skip this step if using pre-roasted chicken carcass), preheat the oven to 375 F and line a large baking sheet with parchment paper.
- Add the beef bones to the baking sheet and roast in the oven for 15 minutes. Remove from the oven and let the bones cool.
- Place the bones in a slow cooker and add the rest of the ingredients. Add enough water to cover the bones with about an inch of water and place the lid on the pot.
- Set the slow cooker to low and cook for 24 hours for chicken or turkey bones, and 24-36 hours for beef or lamb bones. Skim the broth periodically to remove any impurities from the bones.
- After the broth is done, strain the bones and veggies and place the broth in a metal or glass bowl. Move the bowl into a larger vessel filled with ice to cool quickly.
- Store the broth in glass Tupperware, wide mouth mason jars or use a silicone mold to freeze into cubes for later use.
- Once cooled, skim the fat from the top of the broth and enjoy in soups, or drink by itself.
All nutrition facts are estimates.
- Category: Broth
- Method: Slow cooker
- Cuisine: global
- Serving Size: 1 serving
- Calories: 86
Keywords: bone broth