This Slow Cooker “Better Than Botox” Bone Broth is full of natural collagen! Make chicken, pork or beef stock using kitchen scraps and this simple crockpot method.
How To Use Bone Broth
I like to enjoy my slow cooker bone broth straight up, in the late morning and late afternoon, like a savory cup of tea. Your slow cooker will provide you with about 4 quarts of broth. It will keep in the fridge for up to five days. You can also use bone broth in recipes, swap it in for any recipe that calls for broth or stock. I also like to use it as a soup base!
How To Freeze Bone Broth
For longer storage, I like to freeze my bone broth in these silicone freezer bags. If I need to thaw some bone broth quickly, it’s easy to just pop a small bag in a saucepan or into a microwave to thaw them quickly. It’s much faster than thawing an entire mason jar of bone broth.
- 2 carrots chopped medium
- 2 celery stalks chopped medium
- 1 medium onion chopped medium (I like to use a bunch of green onions)
- 2 cloves garlic
- 3.5 lb beef or chicken bones or combination of both (save bones and store in freezer)
- Kosher salt
- 2 tablespoons apple cider vinegar
- Place the bones your slow cooker. The bones should fill up about 3/4 of the slow-cooker.
- Chop your vegetables and garlic, no need to peel. You can also add vegetable scraps and rinsed, crushed egg shells into your slow-cooker. You’ll be straining these out before consuming the broth.
- Fill the slow-cooker with water. Season with a generous amount of salt (about 1 teaspoon).
- Add 2 tablespoons of apple cider vinegar (you won’t notice the taste).
- Cook on low and cook for 18-72 hours.
- Strain the broth through cheesecloth or a strainer and cool. A good broth will usually have a layer of fat on the top, and will gelatinize when thoroughly cool. Remove the fat with a spoon and discard.