Emilie Meyer
Bone broth is a nutrient-packed, immune-supporting food that can be made simply at home. It can be made in a crockpot or slow cooker, and is a great way to use up leftover bones and scraps. The process is simple: add your ingredients to the crockpot, cover with water, and cook on low for 12-24 hours. Once cooked, the broth can be strained, cooled, and stored in the fridge for up to a week, or frozen for later use. Bone broth is an easy, healthy, and delicious addition to any diet.
| Characteristics | Values |
|---|---|
| Ingredients | Bones, vegetable scraps, fat, apple cider vinegar, sea salt, peppercorns, herbs |
| Water level | Cover the ingredients, do not fill above the max fill line |
| Cook time | 12-72 hours, the longer the better |
| Cook temperature | Low, can finish on high |
| Post-cooking process | Strain, cool, skim fat layer, store in airtight container in the fridge for up to a week or freeze |
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What You'll Learn
Fill your crockpot with bones and scraps
To make bone broth in a crockpot, you'll need to fill your crockpot with bones and scraps. It is recommended to fill the crockpot with bones and scraps up to about half to three-quarters of the pot. You can use any type of bones, including chicken, turkey, beef, or vegetable scraps. If you're using raw beef bones, it is recommended to roast them first to remove any impurities. For chicken bones, you can use them as is or cook a whole chicken first and use the leftover bones.
Once you have your desired amount of bones and scraps in the crockpot, you can add other ingredients such as vegetables, herbs, peppercorns, and apple cider vinegar. You can also add sea salt to enhance the flavor. The amount of water you need to add will depend on the size of your crockpot and the amount of bones and scraps you have added. Make sure to cover everything with water and fill up to the maximum fill line of your crockpot.
After adding the water, you can place the lid on your crockpot and set it to cook. The cooking time can vary depending on your preference, but it is recommended to cook the bone broth for at least 12 hours, with 16 to 18 hours being the ideal duration. You can cook it for up to 24 hours or even longer for a more intense flavor, but be cautious not to overcook it as the broth might turn bitter or develop an odd flavor.
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Add water and seasoning
When making bone broth in a crock pot, the amount of water you add will depend on the size of your crockpot. You can fill it to the top with water, but make sure you do not fill it above the max fill line. Leave about an inch and a half of space before the max fill line.
First, add the bones to the crockpot. If you are using raw beef bones, you should roast them before adding them to the crockpot. You can do this by quickly boiling the bones and then roasting them at about 400 degrees for 20 minutes to remove any impurities. If you are using leftover bones, make sure to remove any leftover meat from them. The bones should fill up about half to three-quarters of the crockpot.
Next, add your vegetables, herbs, and peppercorns to the crockpot. You can add leftover veggie scraps, or chop up fresh vegetables to add to the crockpot. Some vegetables you can add include onion, celery, carrots, garlic, and ginger. You can also add apple cider vinegar to the crockpot, but this is optional.
Finally, fill the crockpot with water and season with salt. You can also add sea salt to the crockpot.
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Cook on low for 12-24 hours
Bone broth is cooked over low heat for many hours. The longer you let it cook, the more intense the flavour will be. However, if you go past the 24-hour mark, your broth might turn bitter or develop a weird flavour.
It is recommended to cook your bone broth on low for 12-24 hours. You can leave it on for up to 72 hours, but this is not necessary and may not result in a better broth. If you want to leave it on for longer than 24 hours, it is recommended to set it to high for the final 4 hours.
If you are using an instant pot, you can cook your bone broth on high pressure for 2 hours. If you are using a stovetop, use a low simmer for a long cooking time.
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Strain and cool the broth
Once your bone broth has finished cooking, remove the lid and allow it to cool slightly. This will make it easier to handle and reduce the risk of burning yourself.
Next, strain the broth through a fine-mesh strainer into a large pot or container. This step will remove any solid particles, such as bones, vegetables, and herbs, leaving you with a clear broth. If you prefer an even finer broth, you can strain it a second time to ensure that no small pieces have slipped through.
After straining, finish cooling the broth by placing it in the refrigerator. This step is important as it causes the fat from the broth to solidify on the surface, making it easier to remove.
Once the broth has cooled completely, you will notice a layer of fat that has hardened at the top. Use a spoon to remove this fat and discard it. Alternatively, if you plan to consume the broth immediately, you can simply skim the fat layer off the top instead of waiting for it to solidify.
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Store in an airtight container
Once you've strained your bone broth, it's important to store it in an airtight container. This will ensure that it stays fresh and doesn't absorb any unwanted flavours from your fridge or freezer. You can use a mason jar or any other airtight container to store your broth.
If you plan on using your bone broth within a week, store it in the fridge. It will keep for about six days to one week. Leaving the broth uncovered in the fridge will help it cool faster, but covering it will prevent it from absorbing odours from other foods in your fridge.
If you don't plan on using the broth right away, it's best to store it in the freezer. You can freeze the broth in ice cube trays or muffin tins for easy-to-use portions. Once frozen, transfer the cubes or pucks to a freezer bag or container to save space. You can also freeze the broth in larger portions in wide-mouth mason jars, leaving about an inch of space at the top to allow for expansion.
Bone broth can be stored in the freezer for several months. To defrost, simply place the container in the refrigerator overnight, or run the frozen container under warm water to loosen and remove the frozen broth puck.
Proper storage will ensure that your bone broth stays fresh, flavourful, and safe to consume.
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Frequently asked questions
Bone broth should be cooked in a crock pot for at least 12 hours, with some sources recommending up to 16-18 hours for best results. Bone broth can be cooked for up to 72 hours, but this is not necessary and may impact the flavour.
The ingredients needed to make bone broth in a crock pot are bones, scraps, fat, apple cider vinegar, and water. Some recipes also include vegetables, herbs, and peppercorns.
Place the bones, scraps, and fat in the crock pot, then cover with water. Cook on low for the desired amount of time, between 12 and 72 hours. Allow the broth to cool slightly, then strain it into a large pot or container. Store the broth in the fridge for up to one week or freeze it for later use.
