I was scared to make bone broth. It sounded like something that really good cooks do, and I don't consider myself one of those. But I had chicken bones from the last batch of chickens we'd processed, so I gave it a try. SO glad that I did. It was really easy, and I had plenty of broth to cook with.
I like making bone broth in the crock pot. I use two 8-quart crock pots, so I use the higher end of quantities for each ingredient and split between the two.
Ingredients
- 4-5 pounds chicken necks/feet/wings
- 3-4 carrots, chopped
- 3-4 celery stalks, chopped
- 2 medium onions, peeled and quartered
- 4 garlic cloves, peel on and smashed (or 4 teaspoons minced garlic)
- 1 teaspoon Himalayan salt
- 1 teaspoon whole peppercorns
- 3 tablespoons apple cider vinegar
- 2 bay leaves
- 3 sprigs fresh thyme
- 5-6 sprigs parsley
- 1 teaspoon oregano
- 18-20 cups cold water
Instructions
- Place all ingredients in two 8-quart capacity pots (or 1 slow cooker, at least 10 quarts).
- Add in the water.
- Simmer for 24-48 hours, skimming fat occasionally.
- Remove from heat and allow to cool slightly. Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover and chill.
- Use within a week or freeze up to three months.