You honestly don’t know what you’re missing until you try this incredibly easy, flavorful, healing bone broth recipe. Bone broth is high in protein and contains collagen, which is important for hair, skin, and nail health. This broth is perfect to drink if you need a boost in the afternoon, or sometimes I like to have a cup after dinner if I’m still a little hungry! It’s also perfect to use in soups, chilis, or pretty much anything you would usually use chicken broth in. It’s much more nutritious and flavorful! It truly makes everything better and should be a fridge staple from here on out.
I usually don’t buy bones to make this, I just save the bones from a roasted chicken or turkey and use those! I prefer poultry bones, but you can also make this recipe with beef marrow bones. (My mom makes this all the time and it’s fantastic!) In terms of the flavor profile, I really like bone broth with a little cracked pepper, lemon juice, and apple cider vinegar, but you could also try using fresh herbs, turmeric or ginger root for a tasty spin on this classic recipe. As far as the method to this madness, all you do is set your slow cooker to low and “cook ‘til the cows come home!” I also usually take some broth out about 2 days in and add more water to get as much out of one batch as possible.
Recipe for Nourishing Bone Broth (in the slow cooker!)
- bones from 1 turkey or 1 chicken
- 1 red, yellow, or sweet onion, roughly chopped
- 5-6 garlic cloves, crushed
- ¼ cup apple cider vinegar
- juice of 1 large or 2 small lemons
- 2 tbs whole peppercorns
- 1-2 tsp of salt
- 2 bay leaves
- Place bones in slow cooker and add the rest of the ingredients.
- Fill the rest of the slow cooker with filtered water.
- Set your slow cooker to low (this is very important as too high of a temperature could reduce the nutrition value) and cook for at least 48 hours.
- After 48-72 hours, using a cup measure, scoop out as much broth as possible, leaving the rest of the ingredients in the slow cooker.
- Fill the slow cooker with water again, and repeat the process for a second time, adding more apple cider vinegar and lemon juice, if desired.
- To strain, run the broth from the slow cooker through a colander and then into a glass jar or pyrex.
- Store in the fridge to drink plain or use it to make a hearty soup or stew!
- Use or freeze within about 3-4 days to be safe.