EASY CROCKPOT BONE BROTH
This Easy Crockpot Bone Broth is made from the scraps of a whole chicken, some veggies and spices in the slow cooker! Paleo, whole30 and budget friendly!
Provided by The Clean Eating Couple
Categories Main Course
Time 12h5m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 cup, Calories 65 kcal, Protein 6 g, Fat 2 g, Sodium 87 mg, Fiber 4 g, Sugar 4 g
BONE BROTH (CROCK POT EXPRESS)
This is a fabulously herby tasting broth that is great as a base for soup, or just to fill up a mug and enjoy. This recipe was adapted from Ali Miller's Gut Restoring Chicken Bone Broth recipe from her book, The Anti-Anxiety Diet.
Provided by Kristi Stone
Categories Main Course Soup
Time 1h10m
Number Of Ingredients 9
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.
SLOW COOKER CHICKEN BONE BROTH
This slow-cooked bone broth uses roasted bones and unpeeled veggies, which produces a much deeper flavor and darker color. For a lighter-colored broth, omit the roasting step and use peeled veggies. The longer this simmers, the richer it gets, however don't go longer than 48 hours as the flavor can turn bitter. Make sure about half your bones are collagen-rich, such as chicken backs, feet, or wings. Season with additional salt, if desired, upon serving.
Provided by France C
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Time 1h45m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 413.9 calories, Carbohydrate 5.5 g, Cholesterol 143 mg, Fat 29.4 g, Fiber 1.2 g, Protein 30.1 g, SaturatedFat 7.9 g, Sodium 376.4 mg, Sugar 2.3 g
SLOW COOKER BONE BROTH
This is a simple bone broth recipe that is said to help reduce joint pain and inflammation. Side effects include good health, smiles all around, and a happy stomach.
Provided by The Gruntled Gourmand
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 8h50m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 26.6 calories, Carbohydrate 6 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.7 g, Sodium 77.3 mg, Sugar 2.5 g
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