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Best Bone Broth, Made in a Crock Pot

The Best Bone Broth, Made in a Crock Pot

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Prep Time 10 minutes
Total Time 10 minutes
Calories 22 kcal

Ingredients
  

  • 2 pounds bones (lamb, beef, chicken, fish; see note)
  • 1/4 cup apple cider vinegar
  • 1 gallon water, or whatever amount your slow cooker will hold
  • 4-6 sprigs fresh parsley (about 1⁄4 cup)
  • 4-6 sprigs fresh thyme or 1 tablespoon dried
  • 2 springs fresh rosemary or 1 tablespoon dried
  • 2 sprigs fresh sage or 1 tablespoon dried
  • 1 bay leaf

Instructions
 

  • Combine the bones and vinegar in a slow cooker with enough water to cover by at least an inch. Cook on high until the liquid begins to simmer, then reduce the heat to low and cook for at least 48 hours and up to 72 hours — the longer the better. As the broth cooks, the water level will reduce; add hot water as needed to keep the level of the water above the bones. Don’t worry if the bones float to the top of the broth; that’s different than there not being enough liquid to cover them.
  • When the broth is 2 to 3 hours away from being done, add the parsley, thyme, rosemary, sage, and bay leaf.
  • When it is done cooking, turn off the heat and let cool slightly. Put a colander over a soup pot and pour the contents of the broth through the strainer. The broth will end up in the pot below, and the bones and herbs will remain in the colander.
  • Let the broth cool completely before transferring to containers and storing in the refrigerator or freezer. It will keep in the fridge for up to 1 week and in the freezer for up to 6 months.

Nutrition

Calories: 22kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 195mgPotassium: 107mgFiber: 1gSugar: 1gVitamin A: 592IUVitamin C: 12mgCalcium: 152mgIron: 1mg
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