Making bone broth at home is a breeze. You probably have most of the ingredients in your fridge and spice cabinet. This recipe is easy to tweak and make your own. You can cook the broth on your stovetop or in a crock pot. For storying, you can freeze or can with a pressure canner. The stock also keeps in the fridge for up to a week. Sometimes mine goes straight into a pot on the stove for soup. It’s also great for sipping and is full of nutrients.
Jump to RecipeAnytime I have leftover veggie scraps I put them in a bag in the freezer. I just add to the bag instead of tossing scraps in the trash. This recipe is easy to adapt to what you have on hand. When I cook a whole chicken I save the carcass and make stock with that. I also purchase chicken frames or backs from a local farm.
For this recipe I start with the bones. They can be stripped of their meat or have meat on them. Stick them in your crock pot then add your veggies. I add an onion, halved or quartered. You can leave the skin on or remove it. I add a carrot or two and some stalks of celery. Then come the spices. I add a hearty amount of salt (several tablespoons), black pepper, garlic power, thyme, paprika and a bay leaf. You can customize the spices to your taste preference and add more salt as needed. Next, fill your crock pot to the fill line with water and put the lid on. Cook on high for approximately 24 hours. Taste test along the way, and add more water as needed.
When the stock is done cooking I use a funnel and a strainer to add it to jars or containers. The strainer helps catch pieces of meat or bones.
To store, I either can it in my pressure canner or I fill up freezer safe containers and put them in the freezer. Canning it makes it easier to use. When it’s frozen I have to set out to thaw ahead of time. If you use the pressure canning method make sure to follow safe canning procedures. I live in Western NC and can my stock at 15 lbs of pressure for 25 minutes. My pressure canner is a Presto and they have a great resource on their website for safe canning methods and procedures.
Homemade Bone Broth
Equipment
- 1 Slow Cooker
Ingredients
- Chicken carcass or bones
- 2 carrots
- 2-3 stalks of celery
- 1 onion halved or quartered
- 4 tbsp salt more to taste
- 2 tbsp black pepper
- 2 tbsp garlic powder
- 2 tbsp thyme
- 2 tbsp paprika
- 1 bay leaf
Instructions
- Add check carcass or bones to your slow cooker
- Add vegetables
- Add spices
- Fill slow cooker to fill line with water
- Cook on High for approximately 24 hours
- Strain and store
