My last post was all about why bone broth is so good for you. I think it’s a true ‘superfood’ because it can really benefit your health, and you don’t have to get it from a health food shop, or spend excessive amounts of money on it, you can make it yourself at home for pennies.
At the end of the day, all you actually *need* to make bone broth, the ‘bare bones’ of the recipe (*badum tish!*), is bones, water and apple cider vinegar. The other bits and bobs are all optional but will improve the flavour and add extra nutrients. If we’re having a roast dinner I deliberately buy joints of meat with the bone in, or a whole chicken, and then throw the leftover bones in the slow cooker with the other ingredients and leave them to do their thing. You can also get bones from a butcher (often for free), in which case the stock will taste better if you roast the bones first. I also save chicken bones from drumsticks and thighs in the freezer and throw them in as well.
I always make stock in the slow cooker because it’s so easy! Slow cookers really are a busy person’s best friend. You can just leave it in overnight, or all day, and forget about it. It really doesn’t need much attention, just a stir if you happen to be passing through the kitchen. It also cooks the broth really gently. Bone broth needs gentle handling as too high of a heat can destroy the nutrients. I also love that when it’s done, you can crush the bones between your fingers! That way, you know you’ve got all the goodness out of it.
How to Make Slow Cooker Bone Broth
- 1 chicken carcass enough to fill the slow cooker, or use lamb or beef bones
- 1-2 carrots roughly chopped
- 1-2 onions peeled and roughly chopped omit if low FODMAP
- 1-2 stalks celery roughly chopped
- 1 tbsp apple cider vinegar
- Put all the ingredients in the slow cooker.
- Fill the slow cooker with water.
- Turn the slow cooker on low and cook for 12-24 hours, stirring whenever you pass by and adding more water if necessary.
- Strain the broth (I use a colander) to remove all the bones and vegetables.
- Once cooled, can be stored in the fridge for up to 5 days, or for longer in the freezer.