Easy Crockpot Bone Broth
Why and How to Make Bone Broth
Have you ever wondered why Chicken Noodle Soup was used as a cure for cold and flu? It has a lot to do with the fact that the base of it is Bone Broth. Just thinking about it reminds me of my childhood. Snuggled up in bed with a warm bowl of delicious soup on my lap.
But wait a minute…not all broth is created equal. In fact, any of the powdered or canned soup varieties are missing the main parts of what makes bone broth so wonderful - gelatin, collagen and the hydrophilic colloids that help with digestion and add extra nourishment. And, they more than likely contain a ton of MSG - that savoury but not so healthy food additive used to ‘mimic’ the taste of traditionally prepared Bone Broth.
So the next time you’re not feeling well, rather than reaching for a store-bought variety of soup, pull a jar of your homemade broth out of the freezer and get sipping!
Before we get into the actual recipe, it’s pretty important that we talk about what Bone Broth is and why it so important.
What is Bone Broth?
It’s pretty simple really - Bone Broth is the yummy, flavourful, nourishing liquid that results from boiling bones. I told you it was simple.
Now, most will add a few veggies for both flavour and to enhance the nutrient profile. The addition of carrots, onions and celery serve as electrolytes and help with digestion.
If you’re thinking that Bone Broth will be the same as what you get out of a can or tetrapak container, think again. It will typically be thicker and more gelatinous. And when you leave it in the fridge it will likely form a nice thick layer of fat on the top.
the Top 4 Reasons Why Bone Broth is so important
Gelatin is Super Healthy
Digestible Collagen Peptides
Mood and Energy Booster
Flavour!
1 - gelatin is important in your diet
Gelatin isn’t just for your favorite wobbly fruit-flavoured dessert. It is an incredible aid for digestion, super supportive for your immune function and is amazing for hair and nail growth as well as skin health. It is also essential for muscle and bone health.
Surprisingly, this powerful info seems to have been lost to time and the money-making agenda of the food industry (ps. we’ll get into this in another post).
2 - Digestible Collagen Peptides
In case you’ve been living under a rock, Collagen is kinda a big deal. It always has been, but it’s been making a major resurgence these days by way of Collagen supplements.
I may get some flack for this, but if you have any of the powdered Collagen, go throw it out. It is a total waste of money and is so minimally bioavailable that it’s not worth the addition of that chalky taste to your morning smoothie.
If you do want to add in extra Collagen (aside from this Bone Broth Recipe, which is my top recommendation) my suggestion is to go for a Type II Liquid Collagen in hydrolyzed form. The one that I use is from Mōdere and if you would like $10 off your first order, check out the link here.
Ok back to the Collagen from Bone Broth. So, rather than going out and buying your Collagen from others, make your own! Collagen is amazing for joint and skin health, digestive function and (just like Gelatin, which is a cooked form of Collagen) is great for hair and nails. Those suffering from rheumatoid arthritis have found a lot of benefit from adding extra Collagen into their diet.
3 - mood and energy booster
If you’ve been looking for a coffee replacement, or at least a replacement for that second and third cup of the day, then Bone Broth may just be your answer! This warm and comforting drink also provides an injection of stable energy and mood enhancers to your day.
Here’s the thing - coffee, sugars and even your favorite afternoon carb snack offer only a quick energy surge. A wonderfully energizing high, and then comes the low. Then what? Well, if we have things to do we may just keep on taking in more of these addictive substances and hope for the best. At the end of the day, our energy levels have tanked, we’ve taxed our adrenals and our nervous system is shot.
I don’t know about you, but that just doesn’t do it for me anymore. I crave real, vibrant and lasting energy. And a feeling of calm and focus that sees me through the inevitable ups and downs that are bound to occur in a day.
In comes Bone Broth. My new favorite way to get that energy boost and nourish my body and mind throughout the day.
I’m going to get a bit personal here and share about my past struggles with Anxiety. Just a few short years ago panic attacks and extreme social anxiety were my norm. Now, I’ve done a lot of other things to support my mental health - like Breathwork, Meditation, Somatic Practices and so much more. But I can say with all honesty that drinking Bone Broth on a regular basis has been a HUGE support for my mental health.
4 - Flavour!
Have you experienced the true satisfaction of making a soup, rice dish or slow cooked stew using your very own homemade Bone Broth? If not, then you’re definitely missing out. The flavour is unlike anything I can describe.
But I’ll try…think homey, earthy, warm, delicious. Like a hug for your heart. It just tastes like home.
In truth, I could probably go on listing all of the many reasons why Bone Broth is an essential addition to your daily life. But then we wouldn’t get to making it, now would we?
How do you Make Bone Broth?
I’ve already shared the main part - boiling the bones. But what I didn’t share is that you boil them for a loooooong time. Think a minimum of 12 hours and more like 24 hours for a really flavorful and nutrient-dense broth.
We’ll get to the recipe soon, but there are some key aspects of preparing to make your bone broth that I think are pretty darned important to touch on.
The first is choosing your bones. I’m a big believer in choosing only ethically raised, grass-fed meat. This means that I tend to pay a little more and also appreciate every bite that much more also. At my favorite local grocer I’m able to get a bag of frozen beef stock bones. I’ve lucked out recently with some bison bones. And also save my chicken carcasses to make stock from.
Basically, you can use any bones for your stock. But I sure do love the convenience of a pre-cut bag of frozen bones all ready to go.
As a bit of a cost-saving tip, start saving the bones from any of your meals. Pop them in the freezer in a sealed bag and when you have enough (about 2 lbs will do) then you’re ready to make stock!
Also, start buying your chickens whole rather than in parts. You now know what you’re going to do with the leftover carcass!
Ingredients Needed
Bones (~2 lbs of beef, bison, chicken, lamb, pork etc.)
2 Tbsps Apple Cider Vinegar
1 Onion
3-4 Carrots
2-3 Celery Stalks
Sea Salt to Taste
Filtered Water (I use my Berkey filter for this - if you have chlorine or flouride in your water let the water set out for a while to help off-gas)
Garlic Cloves (optional)
Sprig of Fresh Thyme (optional)
While I’ve provided a list of ingredients, I hope that you’re coming to understand that you really can customize this to your own liking. Add or subtract what tickles your fancy! Have a little fun with it. Nourishing your body and those of your loved ones should be fun.
The parts I do suggest keeping are the Vinegar (yes you can sub white vinegar or even wine vinegar if that’s what you have on hand) and the good Filtered Water.
Instructions
Grab your crockpot or stock pot and let’s make some magic!
Add the bones and cut up veggies into your pot
Add the apple cider vinegar and sprinkle sea salt on top (I typically use about 2 tsp for 2 lbs of bones)
Cover with water so that the bones are fully submerged
Simmer on low in either the crockpot or your stock pot on the stove for 12-24 hrs (splurge for the full time - it’s worth it!)
After the simmer is complete, turn off the heat and allow to cool. During this time you can strain off the veggies and bones. One of the joys of making bone broth is that you sometimes discover extra meat pieces left behind! I love to use these in frittatas or soups.
Strain the liquid and pour into mason jars or other glass jars with a tightly fitting lid.
Store in the fridge to use within 1 week. Or freeze until it’s time to use!
Easy Crockpot Bone Broth
Ingredients
- Bones (~2 lbs of beef, bison, chicken, lamb, pork etc.)
- 2 Tbsps Apple Cider Vinegar
- 1 Onion
- 3-4 Carrots
- 2-3 Celery Stalks
- Sea Salt to Taste
- Filtered Water (I use my Berkey filter for this - if you have chlorine or flouride in your water let the water set out for a while to help off-gas)
- Garlic Cloves (optional)
- Sprig of Fresh Thyme (optional)
Instructions
- Add the bones and cut up veggies into your pot
- Add the apple cider vinegar and sprinkle sea salt on top (I typically use about 2 tsp for 2 lbs of bones)
- Cover with water so that the bones are fully submerged
- Simmer on low in either the crockpot or your stock pot on the stove for 12-24 hrs (splurge for the full time - it’s worth it!)
- After the simmer is complete, turn off the heat and allow to cool. During this time you can strain off the veggies and bones. One of the joys of making bone broth is that you sometimes discover extra meat pieces left behind! I love to use these in frittatas or soups.
- Strain the liquid and pour into mason jars or other glass jars with a tightly fitting lid.
- Store in the fridge to use within 1 week. Or freeze until it’s time to use!