Bone broth can be used as a base for soups, stews, & sauces throughout the week. This recipe is easy because it’s made in your crock pot. You can make a large batch and freeze some to have on hand for later use in recipes, or just for a warm nutritious drink between meals. Store it in the fridge in a half gallon glass ball jar, and use it throughout the week to make soups for lunch…just reheat it each morning and add leftover veggies, meat & sea salt and take it to work in a thermos.
- 1.5 – 2 lbs. chicken bones (save bones and carcass whenever cooking a full chicken, legs or breasts. If you’re not ready to make a stock, freeze assorted bones and use when ready.)
- Chicken neck, feet (optional)
- Filtered water
- 1 Tbsp. Apple Cider Vinegar
- 1 bay leaf
- 1-2 onions, chopped in half or quarters, fine to leave skin on
- 3-4 celery stalks, chopped
- 2-3 carrots, chopped
- 3 cloves garlic
- 1 Tsp peppercorns
Add all ingredients to large crockpot; use enough water to cover all chicken bones. Allow ingredients sit for a half hour before turning on crock pot. Cook for 18-24 hours. Cool, drain through a thin strainer into a bowl. Discard everything in strainer. Store bone broth in refrigerator for up to 7 days or freeze for later in containers or ice cube trays. If storing in glass, make sure you leave 2-3 inches so glass doesn’t break. A mug of broth is a great way to start your day on a chilly morning; reheat on stovetop and add sea salt to taste. Or try this variation for a hearty breakfast: whisk an egg into your steaming broth, add sea salt and enjoy!