- 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.
- Category: Broth
- Method: Slow cooker
- Cuisine: global
Keywords: bone broth