Crock Pot Bone Broth Recipes

SLOW COOKER CHICKEN BONE BROTH RECIPE

Steps:

• Rinse vegetables and herbs and place into a slow cooker.
• Add chicken bones and all remaining ingredients to slow cooker and cover with enough water so that all ingredients are submerged.
• Turn on slow cooker to low heat and let cook for 12-18 hours.
• Remove from heat and carefully separate the vegetables and bones from the broth.
• Strain the broth into a bowl through a colander, and strain once more through a cheesecloth to remove any remaining particles.
• Pour broth into an airtight jar and store in the refrigerator for up to a week, or freeze for up to 3 months.

SLOW COOKER CHICKEN BONE BROTH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place chicken bones, garlic cloves, carrots, celery, and onion on a baking sheet and drizzle with olive oil. Toss to coat.
• Roast in the preheated oven for 30 minutes, stirring halfway through.
• Transfer roasted bones and vegetables into a 6-quart slow cooker. Add vinegar, bay leaves, salt, and peppercorns. Cover completely with water and cook on Low for 24 to 48 hours, adding 1 to 2 cups more water during the cooking process, to keep bones submerged.
• Strain broth using a fine mesh strainer. Pour into jars and refrigerate until ready to use.

SLOW COOKER BEEF BONE BROTH RECIPE

Steps:

• Heat oven to 400°F.
• Spread the mixed bones on a baking tray in a single layer and place it into the oven. Roast the bones for 30 minutes. Flip bones and roast another 30 minutes.
• While the bones are roasting, chop the carrots, onions and celery. (You are discarding these later so a rough chop works great!)
• Place roasted bones, chopped vegetables, bay leaf and apple cider vinegar into a 6-quart crockpot. Cover completely with cold filtered water. (All the ingredients should be submerged by about 1 inch of water.)
• Cook on low for 24 hours. Add water as needed to keep all the ingredients covered in water, and periodically skim the foam off the top of the pot.
• After 24 hours, the broth should be a dark brown color. Strain the broth through a fine mesh strainer and discard the bones, vegetables and bay leaf.
• Before storing, pour into separate containers and cool to room temperature. Once cooled, chill in the refrigerator for 1-2 hours. Skim off the accumulated fat at the top of the container, if there's any. Store in the fridge for up to a week or in the freezer for up to 3 months.

EASY CROCKPOT BONE BROTH

Steps:

• Add all ingredients to a crockpot (bones, scraps, fat, etc). Cover with filtered water and cook on low for at least 12 hours (16-18 is best).
• You may need to adjust the amount of water depending on the size of your crockpot. You can fill to the top of the crockpot!
• Allow broth to cool slightly, and run through a fine mesh strainer into a large pot or container. (This will just be easier to do if it is not scalding hot).
• Storage: Store in airtight containers for up to 4 days, or put in the freezer until ready to use!
• Optional, but recommended: Carefully remove carrots, onions + celery from the strainer and place into blender. Puree in blender until smooth (You may need to add a little broth to the blender depending on it's power)
• Stir veggie puree into strained broth and store in the refrigerator or freezer.

BONE BROTH (CROCK POT EXPRESS)

Steps:

• Put all ingredients into the liner of the cooker. Cover all ingredients with water to the top fill line
• Cover the cooker with the lid and lock. Set the steam release valve to closed.
• Choose the Meat button, and set the time for 60 minutes. Press the Start/Stop button.
• Once you hear the beep signaling the cooking time is done, allow the machine to fully release pressure.
• When all pressure is released, open the lid and strain the solids from the broth through a mesh strainer, or through cheesecloth in a colander.
• Store in jars for 3-4 days in the refrigerator, or in the freezer for up to 1 year.

CROCK POT BONE BROTH

Steps:

• 1. Place all ingredients in large crock pot. Cook on low 16 hours. With tongs remove bones and large pieces of veggies and discard. Strain the broth through fine mesh strainer. Freeze or refrigerate

SLOW COOKER BONE BROTH

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; spread beef bones out on prepared baking sheet.
• Roast bones in the preheated oven until browned, 25 to 30 minutes.
• Place carrots, celery, onion, garlic, peppercorns, and bay leaves in a slow cooker. Place roasted bones over vegetables; pour in enough cold water to cover bones. Add apple cider vinegar and kosher salt.
• Cook on Low for 8 hours. Pour broth through a fine-mesh strainer into a bowl and discard any strained solids.

HOW TO MAKE BONE BROTH (3 WAYS!)

Steps:

• Add the beef bones, bay leaves, sea salt, and apple cider vinegar to an Instant Pot. Add the water to just under the max capacity line. Close the lid and then close the vent to the Sealing position. Press the "Manual" button and set to 120 minutes on High pressure.
• Allow the Instant Pot to naturally release before opening the lid. Remove and discard the beef bones and bay leaves.
• Add the beef bones, bay leaves, sea salt, and apple cider vinegar to the slow cooker. Fill with water to cover.
• Cook for at least 12 hours, or 24-48 hours for richer broth.
• Add the bones to a large stockpot. Fill with water to cover, leaving room at the top of the pot to keep it from boiling over.
• Heat on high to a rolling boil until you see foam rising to the top. Skim off any foam that you see and discard.
• Add the bay leaves, sea salt, and apple cider vinegar. Reduce heat and gently simmer for at least 12 hours, or 24-48 hours for richer broth.
• Cover a large bowl with a nut milk bag fitted over a fine-mesh strainer, and pour the bone broth through it to strain the liquid.
• Allow broth to cool, then scrape off the fat layer from the surface and discard. Store the bone broth in mason jars in the refrigerator.