Homemade Bone Broth
If you read my post, The Case for Bone Broth, then you know that bone broth has some pretty great health benefits. Now you may be wondering how do I get on the bone broth train? Well, this post has everything you need to know to make bone broth at home, with ease. So hop on board! Next stop, flavour town.
- 1.5 Lbs Beef or Chicken or Lamb bones
- 1 Carrot Chopped roughly
- 1 Celery stalk Chopped roughly
- 1/2 Onion Chopped roughly
- 1/2 Leek Chopped roughly
- 1 Bay leaf
- 2 Garlic cloves Crushed
- 1 Tsp Sea salt
- 1 Tbsp Apple cider vinegar
Pre-heat oven to 450 F and line a baking sheet with aluminium foil. Place bones onto the baking sheet and roast for 40 minutes, flipping halfway through.
Once the bones are roasted throw them into the crock pot with the rest of the ingredients.
Fill the crock pot with the water up to a 1/2 inch under the lid.
Set the crock pot to low and allow the broth to cook for 24 hours. After 12 hours add more water, if desired.
If you find the smell too strong in your house, or you aren’t a fan of it, then put your crock pot on your stovetop with the hood fan on while it cooks. This can save your house from smelling like one big bowl of chicken noodle soup.
This recipe is so great because it just takes a few ingredients, roughly chopped up, and thrown into a slow cooker to make it. Then, voila! The slow cooker does its own thing, which gives you the freedom to go about your life.
One important step is to roast your bones before making the broth. I find it imparts a much more rich flavour that makes the extra step well worth it.
I find it hard to drink the bone broth straight away after I’ve made it. I prefer to let it cool in the fridge first, and then I dish out a serving to drink.
When you let bone broth cool in the fridge you will see it set. The fat hardens on top and your broth might turn into a gel. That’s completely normal, and actually a great thing! At this point, I break through the fat on the top and only take as much as I want to add into my drink. Then I dish up some of the gel-broth as well and heat it up.
Dishing up the fat after it has hardened allows me to control how much fat I get with each serving. Sometimes I can’t handle too much of it, which is saying a lot for this fat-loving girl.
Once the broth is heated up it will become smooth and liquefy again. Then, bottoms up!
I usually keep my broth in a glass container in the fridge with a lid. It doesn’t usually last more than four days before it’s all gone. Bone broth also freezes really well, so you can save it for the future if you have made too much.
Let me know if you try out the recipe and tell me what you think!