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How To Make Bone Broth

How To Make Bone Broth

How To Make Bone Broth In A Slow Cooker

For this recipe, you will need: 8-quart slow cooker, mesh strainer


  • 1 - 1.5 pounds of chicken, beef, lamb or fish bones
  • One small onion, peeled and roughly chopped
  • 2-3 carrots, chopped
  • One stalk celery
  • 1 ½ teaspoon unrefined sea salt, or more to taste (where to buy coarse sea salt)
  • One tablespoon vinegar for chicken bones, one tablespoon + 1.5 teaspoons for fish, 2 for beef (I use apple cider vinegar)
  • enough water to cover the bones
  • ½ teaspoon peppercorns, optional
  • Two chicken feet, optional (Yours will probably come prepared, but if now here's how to do it yourself)


  1. Place one pound of chicken bones in a slow cooker with veggies, salt, and peppercorns.
  2. Pour in enough filtered water to cover the chicken.
  3. Add 1 ½ teaspoons apple cider vinegar
  4. Turn slow cooker on low and cook for the recommended amount of time:
  5. Chicken bones: 8-24 hours
  6. Beef bones: 8-72 hours
  7. Fishbones: 6-24 hours
  8. When desired, strain the broth and discard the bones, vegetables, and peppercorns. Pour broth into jars and store in the fridge. If you would like to freeze your broth, see my note at the end for how to freeze in jars.


This recipe, which is adapted from one found in Nourishing Traditions, can easily be doubled if you have more bones on hand. I usually only have one pound because I make it immediately following a roast chicken dinner. If you're using meaty beef bones, you'll want to roast them in the oven at 350F for about half an hour before starting with step #1. It does wonders for the flavor.

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