About the Recipe
You can save the bones from meat you have eaten (freeze them until you’re ready to use them) or buy some from a butcher shop. Try to use bones that are small enough to fit in your crock pot - Chicken or Pork bones work best. You can use beef bones too, but you may have to ask your butcher to saw them in half for you.
It’s normal for your broth to form a gel when cooled. This is a sign that the collagen has been released from the bones. It will liquify when it’s reheated (left photo) . If you don’t want it to gel you can add more water during cooking. By adding more water you are decreasing the nutrient density of your broth. This is not bad, it just means that you may need to consume more broth in one sitting.
Ingredients
~1 lb Chicken Bones, cartilage, and skin
~8 cups Filtered Water
~1/2 Tbsp Apple Cider Vinegar
Salt & Pepper to taste
Preparation
Gather your bones. They can be fresh or frozen. It’s okay to include the skin, cartilage, and connective tissues, but you do not have to. The more you include, the more collagen and nutrients there will be in your broth.
Place your bones and bits in a 4 quart crock pot. Add a few pinches of salt and pepper, a splash of apple cider vinegar, and and add just enough water to cover your bones. You do not need to be super precise with any of these measurements.
Turn the temperature to low, cover, and set your timer for 8-24 hours. The longer the bones cook, the more nutrients there will be in your broth.
Using a metal colander/strainer and a large glass, ceramic, or stainless steel mixing bowl, strain the bones from your broth.
Serve immediately as a stand alone meal, incorporate the broth into another recipe, or store in the fridge for up to 1 week. You can also freeze your broth for up to 1 year.