I’ve been making bone broth for years and have always used my instant pot. This week, I decided to dust off my crockpot and give it a try. I love how quick you can make bone broth in the instant pot, but I really wanted to see how different it would be if I allowed it to take it’s time and simmer for hours.
I was so happy with how it turned out. I cooked it for almost 40 hours. The color was a beautiful golden brown. The taste was delicious! I used chicken bones that I had saved from a roasted chicken. I also use chicken feet that I get from my local farmer’s market.
chicken bones (about 3-4 lbs)
3 chicken feet (optional, but highly recommended)
1 onion (quartered)
3 bay leaves
2.5 TBSP apple cider vinegar
1 tsp tumeric
4 garlic cloves
3 TBSP salt
2 tsp pepper
(you can add any seasonings or herbs that you like)
Add the bones, onions, and garlic to crockpot. Cover with filtered water. I filled up my entire crockpot. Add seasonings. Cover with lid. Cook on low for 36-48 hours. Let cool for about an hour. Strain through a mesh strainer. Pour into containers. Store in fridge for 5 days.
Okay…my most asked question is “what do you do with bone broth?” Bone broth is one of the most pro-metabolic proteins available. It is abundant in minerals and anti-inflammatory amino acids. You need this in your diet!
Bone broth can be used in place of water when making rice or mashed potatoes. Add it to soups and stews or you can heat it up and drink it like you would a cup of tea or a cup of soup. Add sautéed onions, cilantro, or even lime. I drink a cup a day. It’s like a warm hug…… 🙂