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.
- 1 chicken carcass, lamb or beef bones enough to fill the slow cooker
- 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.