Serves 8
500 min
Crock Pot Bone Broth
Recipe GLPR9913e2569270cd
A nutrient-rich, deeply savory bone broth made by slow-cooking chicken bones, feet, and aromatic vegetables for hours in a Crock Pot. This homemade broth is naturally gluten-free and can be enjoyed as a warming drink, used as a base for soups, or incorporated into sauces and gravies. The long cooking time extracts collagen and minerals from the bones, creating a silky, flavorful liquid prized for both taste and nutrition.
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Ingredients
1 tablespoon apple cider vinegar
4 large carrots, washed and chopped
4 celery stalks with the leaves, chopped
2 chicken backs
2 pounds chicken feet
2 sprigs fresh rosemary
4 sprigs fresh thyme
1 head of garlic, sliced in half
1 large piece kombu seaweed
1 onion, quartered
filtered water, cold
Directions
Place the chicken backs and chicken feet into the bottom of a large Crock Pot.
Add the chopped carrots, chopped celery with leaves, quartered onion, and halved garlic head to the Crock Pot.
Scatter the rosemary sprigs and thyme sprigs throughout the pot, and add the large piece of kombu seaweed.
Pour the apple cider vinegar over the ingredients.
Cover with cold filtered water until the Crock Pot is full, ensuring all ingredients are submerged.
Cover the Crock Pot and set to HIGH. Cook for 8 hours (overnight cooking is recommended for best flavor development).
Once 8 hours have passed, remove the Crock Pot from heat and allow the mixture to cool for 15–20 minutes until it is safe to handle.
Using tongs or a slotted spoon, carefully remove and discard the large pieces of bone and vegetables from the broth.
Pour the remaining liquid through a fine-mesh strainer or cheesecloth into a large bowl, capturing any remaining small particles. Discard the solids.
Allow the strained broth to cool to room temperature, then transfer it to airtight glass containers. Refrigerate for up to 3 days, or divide among mason jars and freeze for up to 3 months.
