Homemade Bone Broth in the Slow Cooker
Unlock the Power of Nourishment: A Deep Dive into Slow Cooker Bone Broth
For centuries, traditional cultures have revered bone broth as a cornerstone of healthy living. Packed with collagen, amino acids, and essential minerals, it’s more than just a warm, comforting drink – it’s a nutritional powerhouse. But in our fast-paced modern lives, who has the time for simmering bones for days? That’s where the magic of the slow cooker comes in! This Slow Cooker Bone Broth recipe makes creating this ancient remedy incredibly easy and accessible.
Why Bone Broth?
The benefits of bone broth are extensive. Here’s a glimpse of what this liquid gold can do for you:
- Gut Health: Collagen and gelatin help to heal and seal the gut lining, improving digestion and nutrient absorption.
- Joint Support: Collagen is a major component of cartilage, helping to reduce joint pain and improve mobility.
- Skin Health: Collagen promotes skin elasticity and hydration, reducing wrinkles and promoting a youthful glow.
- Immune Boosting: Rich in minerals and amino acids, bone broth supports a healthy immune system.
- Inflammation Reduction: Certain amino acids in bone broth have anti-inflammatory properties.
Making Bone Broth Easy: The Slow Cooker Method
This recipe simplifies the traditional bone broth process without sacrificing any of the nutritional benefits. The slow cooker allows for a long, gentle simmer, extracting maximum nutrients from the bones. We’ve included tips to help you customize the flavor and maximize the benefits.
Choosing Your Bones: Beef bones (like soup bones, marrow bones, oxtail, or knuckle bones) are fantastic for a rich, savory broth. Chicken bones also work beautifully, creating a lighter, more delicate flavor. Ask your butcher to cut the bones into smaller pieces – this helps release more nutrients.
Vegetable Power: Carrots, celery, and onion form the aromatic base of this broth. Don’t bother peeling the carrots – the nutrients are in the skin! A touch of garlic adds depth and flavor.
The Apple Cider Vinegar Secret: Apple cider vinegar helps to draw out minerals from the bones, making the broth even more nutrient-rich. Be sure to use a high-quality, unfiltered apple cider vinegar with ‘the mother’.
Patience is Key: The long, slow cooking time is what makes this broth so special. Allowing the bones to simmer for 20-24 hours ensures maximum nutrient extraction.
Frequently Asked Questions
Q: Can I use leftover bones from a roast?
A: Absolutely! Roasted bones add even more flavor to the broth.
Q: Can I freeze bone broth?
A: Yes! Bone broth freezes beautifully. Store it in freezer-safe containers for up to 3 months.
Q: What can I do with the bones after making the broth?
A: Don’t throw them away! You can use them to make a second batch of bone broth, though the nutrient content will be lower.
Q: Can I add other vegetables?
A: Definitely! Feel free to add other root vegetables like parsnips or turnips, or herbs like parsley or thyme.
Q: What if my slow cooker doesn’t go for 24 hours?
A: Most slow cookers have a setting that will allow you to cook for a long duration. If yours doesn’t, simply cook on low for as long as it allows, up to 20 hours.
Embrace the nourishing power of Slow Cooker Bone Broth and experience the benefits of this ancient remedy for yourself!
Slow Cooker Bone Broth
Ingredients
- 2-3 pounds soup bones Beef Pipe Bones (ask your butcher). You can also mix these with marrow bones with a little bit of meat on them such as Oxtail or knuckle bones. Ask your butcher to cut these in half or into pieces. You can also use chicken bones.
- 2 carrots cut in half. No need to peel them.
- 2 stems celery cut into thirds
- 1 small-medium onion chopped White or Yellow
- 1-2 Tbsp minced garlic
- 2 Tbsp apple cider vinegar Braggs Raw Unfiltered Organic Apple Cider Vinegar with Mother this helps to extract the nutrients from the bones.
- a little salt and pepper
- water water to cover the bones. Fill the slow cooker with water leaving a little room from the top.
Instructions
- Add soup bones to pressure cooker.
- Add apple cider vinegar and garlic.
- Add all vegetables and a little salt and pepper. (I like to season the broth before I actually drink it.)
- Add water covering bones. Almost to the top of the slow cooker
- Cook on low for 20-24 hours. Some slow cookers only go to 20 hours.
- Once it's finished remove bones, let cool then freeze them. You can actually use the bones one more time to make bone broth. Just freeze the bones.
- Remove vegetables and strain the broth.
- Pour yourself a cup of bone broth, salt to taste if desired.
- Let cool then store bone broth in mason jars for up to a week in the refrigerator.
- Or freeze in freezer safe containers for up to 3 months.
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