Easy Crock Pot Bone Broth Recipes

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.

HOW TO MAKE CROCKPOT CHICKEN BONE BROTH

Steps:

• Put chicken carcass or bones in a crockpot with remaining ingredients.
• Fill the crock pot full of water.
• Cook on high for at least 24 hours (add water as needed). I often cook ours for 2 days, adding water after the first 24 hours.
• When the broth is ready, use a slotted spoon to scoop out all the large bones. Then pour broth through a mesh strainer to separate the fat and smaller parts.
• Refrigerate in large mouth mason jars until ready to use or put in a stock pot and make bone broth soup.

BONE BROTH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a roasting pan with cooking spray.
• Spread tomato paste onto beef bones and place in the prepared roasting pan.
• Bake in the preheated oven until bones begin to brown, about 30 minutes.
• Transfer bones to a slow cooker and pour in enough water to cover bones. Add onions, carrots, garlic, and bay leaves to broth mixture.
• Cook on Low for at least 24 hours.
• Strain broth through a fine-mesh strainer into a container and refrigerate.

BONE BROTH RECIPE

Steps:

• Gather the variety of bones.
• Add water to about 2 inches above the bones. If you add too much, you may get a very watery broth. Remember you can always add more later to the cooked bone broth, but removing too much water is a total time suck.
• Add the apple cider vinegar.
• Add other flavorings. I like to use salt, bay leaves, a large onion chopped in quarters, and a carrot or two.
• Pressure cook on high pressure for 2 hours. I haven't seen any additional benefits in a 3 or 4-hour pressure cook, so this is the most efficient way to do it.
• After those two hours are up, you just let the pressure release slowly by itself. This should take about an hour.
• Strain the broth into mason jars using a fat skimmer. Put the broth in the refrigerator overnight. Remove the disk of fat that accumulates on top and discard. Now, you have this briny, tasty bone broth ready to use.
• You will likely have a jellied broth and this is perfect. If you don't, you used too much water, or you used bones without a lot of collagen. But don't despair because that broth still has all the benefits of bone broth.
• Add all of the ingredients to the slow cooker and cook on low for 18 hours minimum and up to 24 hours.
• Allow to cool.
• Strain the broth into mason jars using a fat skimmer. Put the broth in the refrigerator overnight. Remove the disk of fat that accumulates on top and discard. Now, you have this briny, tasty bone broth ready to use.
• You will likely have a jellied broth and this is perfect. If you don't, you used too much water, or you used bones without a lot of collagen. But don't despair because that broth still has all the benefits of bone broth.

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.

EASY CROCKPOT BONE BROTH

Steps:

• Add vegetables and bones to crockpot Add bay leaves if using Fill with filtered water Add 2 tbsp apple cider vinegar Cook on low for at least 24 hours Strain and store

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.

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.