Homemade Bone Broth in the Crock Pot Recipe

Introduction

Bone broth is a nourishing, flavorful staple that’s easy to make at home with simple ingredients. Slow-simmered for hours, it extracts rich nutrients and creates a comforting base perfect for soups or sipping on its own.

Ingredients

• 2 lbs soup bones
• 2 carrots (rough chopped)
• 1 onion (peeled and halved)
• 2 stalks of celery (rough chopped)
• 2-3 cloves of garlic
• 2 tbsp apple cider vinegar
• Additional herbs to your taste (optional)

Instructions

1. Step 1: Place the bones in your crock pot and add the apple cider vinegar. Cover the bones with water and let them sit for about 30 minutes to help draw out minerals and nutrients.
2. Step 2: Add the carrots, onion, and celery to the crock pot (reserve garlic and herbs for later). Fill with water as full as possible without spilling. Set the crock pot to “high” until it starts to simmer. If using the stovetop method, put all ingredients in a dutch oven, bring to a boil, then reduce heat to low and cover.
3. Step 3: Switch the crock pot to “low” and let it simmer for 12 to 24 hours for optimal flavor and nutrition. Check occasionally to add water if it gets too low.
4. Step 4: About 30 minutes before finishing, add the garlic and any herbs you’re using. Some herbs like bay leaves and rosemary can be added earlier if preferred.
5. Step 5: Allow the broth to cool slightly, then strain it through a fine sieve to remove bones and vegetables.
6. Step 6: The recipe yields approximately one gallon of bone broth, ready to enjoy or store.

Tips & Variations

• Roasting bones beforehand can add depth to the flavor, but it’s optional and up to your taste preference.
• Feel free to customize with herbs like thyme, parsley, or bay leaves for added aroma.
• For poultry broth, reduce simmering time to about 24 hours for best results.
• Add a splash of soy sauce or miso when serving to enhance umami.

Storage

Store the bone broth in airtight containers in the refrigerator for up to one week. For longer storage, freeze the broth in ice cube trays, then transfer the cubes to containers or bags. This way, you can thaw just the amount you need for recipes or sipping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any type of bones for bone broth?

Yes, you can use beef, chicken, pork, or fish bones. Each type offers unique flavors and nutrient profiles. Combining different bones can create a richer broth.

Is it necessary to add vinegar to the broth?

Apple cider vinegar helps break down the bones and release minerals into the broth, enhancing its nutritional value. It’s recommended but not mandatory if you prefer to skip it.

Homemade Bone Broth in the Crock Pot Recipe

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★★★★★

4.8 from 139 reviews

• Author: Rafael
• Total Time: 48 hours 40 minutes
• Yield: Approximately 1 gallon 1x
• Diet: Low Fat

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Description

This homemade bone broth recipe produces a nutrient-rich, flavorful broth simmered low and slow in a crock pot or stovetop for up to 48 hours. It uses soup bones, vegetables, apple cider vinegar, and optional herbs to extract maximum flavor and nutrients, resulting in a versatile broth perfect for soups, stews, or sipping on its own.

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Ingredients

Scale 1x2x3x

Bone Broth Ingredients

• 2 lbs soup bones
• 2 carrots, rough chopped
• 1 onion, peeled and halved
• 2 stalks celery, rough chopped
• 2–3 cloves garlic
• 2 tbsp apple cider vinegar
• Additional herbs to your taste (optional, e.g., bay leaves, rosemary)

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Instructions

1. Prepare the bones: Add the soup bones to your crock pot and pour in the apple cider vinegar. Cover with water and let sit for about 30 minutes to help extract minerals and nutrients from the bones.
2. Add vegetables: Add the carrots, onion, celery, and enough water to fill the crock pot without spilling. If using the stovetop, add ingredients to a dutch oven instead. Turn crock pot to high and bring to a simmer; boil then reduce to low on stovetop.
3. Simmer the broth: Set the crock pot to low and let it simmer for approximately 48 hours, checking occasionally and adding water as needed. For poultry broth, simmer for about 24 hours.
4. Add garlic and herbs: In the last 30 minutes of cooking, add the garlic cloves and any herbs you wish to include. Some hardy herbs like bay leaves and rosemary can be added earlier if desired.
5. Strain and cool: Remove from heat and allow the broth to cool slightly. Use a fine sieve to strain out bones, vegetables, and herbs, leaving a clear broth.
6. Store: The recipe yields about one gallon of bone broth. Refrigerate and use within one week, or freeze in portioned containers or ice cube trays for longer storage.

Notes

• Roasting the bones beforehand is optional and a matter of personal preference; it does not significantly affect flavor according to this recipe.
• Keep an eye on the water level during cooking, topping up as necessary to prevent bones from drying out.
• For best flavor, use a mix of marrow and knuckle bones if possible.
• Freezing broth in ice cube trays is convenient for portion control and easy use in recipes.
• Bone broth is highly nutritious and can be used as a base for soups, sauces, or consumed on its own for health benefits.

• Prep Time: 40 minutes
• Cook Time: 48 hours
• Category: Broth
• Method: Slow Cooking
• Cuisine: American

Keywords: bone broth, homemade broth, slow cooker broth, nutrient-rich broth, soup base, slow cooked broth, crock pot bone broth