Slow Cooker Bone Broth

No ratings yet

sandravalvassori.com

Learn all the secrets, tips and tricks to make the BEST Slow Cooker Bone Broth recipe that is so thick with gelatin and collagen you can cut it with a knife! Hydrating, healing, and nourishing, it requires minimal effort but will reward you with a richly flavored, gelatinized broth you can use for cooking, or for sipping straight out of a bowl. Yum!

Prep Time10

Total Time18 10

Servings: quarts

Ingredients

3-4 lbs chicken bones (see notes)
1 large yellow onion cut in quarters (leave skins on)
2 carrots chopped in half
2 celery stalks cut in thirds
1 small head of garlic top sliced off (or 2-3 garlic cloves)
10-12 sprigs Italian flat leaf parsley
8 sprigs dill (or thyme)
2 bay leaves
10-12 black peppercorns optional
12 cups water (see notes)

Instructions

Place the chicken bones in the slow cooker followed by the onion, carrots, celery, garlic, parsley, dill (or thyme), bay leaves and peppercorns (if using).
Cover with water and cook on low for 18 to 24 hours. Once ready, unplug your crockpot.
Place a fine mesh strainer over a large bowl or pot. Using oven mitts if necessary, pour the entire contents of broth and bones over the strainer into the bowl. Once all the broth has drained out of the solids, you can discard them.
Transfer broth to jars or containers of your choice, and place in the refrigerator to chill. Once broth has chilled, remove some, or all of the fat cap layer that formed on top. (I like to leave some). See storing tips in notes.

Notes

Chicken bones: I like to use a combination of collagen-rich chicken pieces such as feet, backs, drumsticks and wings. A whole chicken carcass is great to use, but you should add other pieces as well to be sure you get a rich broth.
Water: You want the water to come up to 1-inch from the top of your slow cooker. If you can't fit at least 12 cups of water, remove a few veggies to get enough water so you get plenty of broth.
To store: Allow your bone broth to cool then store in airtight containers in the refrigerator for 4 to 5 days.
To freeze: Bone broth will freeze beautifully for up to 6 months. My favorite containers to freeze broth in are these 1-cup, or 2-cup silicone souper cubes. Once the broth is frozen, I transfer it to ziplock bags or freezer-safe containers. Glass jars are great for freezing but make sure to read this post to avoid any shattered glass mishaps.