Homemade Bone Broth In The Slow Cooker
Homemade bone broth in the slow cooker is simple and affordable! Add leftover bones from roasted chicken, and set it and forget it until you’re ready to serve. Store this staple in the fridge or freezer for sipping or use it to flavor other recipes!
Servings 8
Calories 0.4kcal
Equipment
- Slow Cooker
- fine-mesh strainer or cheesecloth
Ingredients
- 2-3 pounds chicken bones from a whole roasted chicken
- 10-12 cups water enough to fully cover the bones
- 1 tablespoon apple cider vinegar
- Optional: 1 teaspoon salt or season when serving
Instructions
- Place chicken bones in a 6-quart (or larger) slow cooker
- Add enough water to fully cover bones, leaving at least 1 inch of space at the top
- Add apple cider vinegar and salt, if using
- Cover and cook on low for 12-24 hours (longer cooking time results in richer broth)
- Turn off heat and let broth cool slightly
- Strain broth through a fine-mesh strainer or cheesecloth into a large bowl or container
- Discard bones, let broth finish cooling completely, then refrigerate
Notes
- Store in the refrigerator in a sealed container or jar for up to 5 days, or freeze for up to 3 months.
- Freeze or store in portioned containers such as jars, silicone cubes, or freezer bags. Leave some empty space in containers to allow for expansion during freezing.
- Reheat gently over low heat on the stovetop or in the microwave in short intervals.
- Roast the bones before cooking to deepen flavor (about 30 minutes in a pan in the oven or in a Dutch oven with water).
- Use filtered water to improve the taste.
- Double-strain for a clearer broth.
- Reuse bones once or twice to make more broth, but remember that flavor and nutrients will lessen each time.
Nutrition
Calories: 0.4kcal | Carbohydrates: 0.02g | Sodium: 15mg | Potassium: 1mg | Sugar: 0.01g | Calcium: 9mg | Iron: 0.004mg