I began making bone broth several years ago when I learned about it’s healing qualities for teeth, bones and the gut. I wanted an easy method that didn’t required me to stay in the kitchen tending a stock pot for days. Who has time for that? I don’t.
Enter my bone broth magical machine! My crock pot!
This is what I have been using to make bone broth for quite a while now.
What I use:
- Crock pot
- poultry carcass, feet, gizzards, legs, wings, etc. (or beef bones if you want beef broth)
- lemon juice or vinegar
- filtered or fluoride free water (you don’t want fluoride in your bone broth because it blocks absorption of minerals)
I take the left over bones from dinner and use those. Since buying organic birds or meat is very expensive I save the bones, skins, etc that no one wants to eat and toss them in the crock.
Add in some chopped onions (or the scraps of an onion), a few pieces of celery or celery leaf, and a chopped up carrot. I’ve been known to toss in some juicer pulp instead of the carrots. Basically I use what we have on hand or what I have saved from a past meal I prepared.
Fill your crock pot with the filtered water. Avoid tap water that has fluoride since that blocks the absorption of minerals to your bones. Then add in a few tablespoons of vinegar or lemon juice. The purpose of that is to create some acidity to help the minerals leach out of the bones.
Now let it a sit for 30 minutes.
After that, turn the crock pot on high for 6-12 hours. In 6-12 check on the broth and skim any scum that forms off the top. You can reduce the crock pot to low now and let it simmer for another 12 hours. Some people like to let it go longer but 24 hours is reasonable. Add more water if it’s needed and keep the lid on the entire time. When it’s done turn it off, let it cool enough that you can strain it.
Put it in the fridge and let it get cold.
The following morning you can scrape off the fat that has congealed on the top. Do not remove the gelatin which is wiggly and clear, unlike the fat which is white. The gelatin is the magic, you want that to stay in the broth. It liquefies again anyway when you heat up the broth.
You an pressure can the broth for long term storage or jar it up and keep in the fridge to use in the next week or so.