I use bone broth, vegetable broth and chicken broth for most things cooking. I hate how much sodium is in these store bought broths and not mention the cleaner ones are not the most cost effective. So here I was dabbing in my Instant Pot wondering what else I can do with this thing and realized how EASY it is to make my own bone broth that costs pennies.
I like to have a 2 gallon reusable freezer bag in my freezer at all times to put vegetable scraps like onion peels, carrot ends, potato skins, apple cores etc. This is gold for your broth, also it limits food waste.
I make my own super simple Instant Pot Whole Chicken in minutes and then save the bones for the broth. Otherwise if I’m using beef bones I find them local marrow bones that are grass fed.
When you are ready to make your own broth, take your scraps out of the freezer and throw them in the instant pot with your ACV, seasonings, veggie scraps and water.
What you will need
- Veggie Scraps
- 5 lbs grass fed beef marrow bones
- Apple Cider Vinegar
- Water
- Sea Salt and Pepper
- Glass Mason Jars/ freezer bags or glass containers
Crockpot Bone Broth Recipe
Ingredients
- 5 lbs beef bones with marrow and bones with meat on them or organic chicken bones, knuckles etc from whole chicken
- 1/4 cup Apple Cider Vinegar
- Frozen Vegetable Scraps
- Spices ginger, turmeric, onion powder, salt, pepper are my favs
- Enough Water to Cover Vegetables
Instructions
- Add all your bones and veggie scraps to a 10 quart crock pot.
- Add ACV, spices, salt, pepper and water to the fill line
- Place the lid on and turn on the slow cooker for atleast 24, up to 36 hours on LOW. You may need to re-run the cycle two or three times, depending on the slow cooker.
- After 24 hours, with a metal slotted strainer spoon, ladle out the scraps and discard. You can also pour broth through a cheesecloth. Let the stock cool to room temp then store in a fridge for a week or free in containers or freezer bags for up to 3 months.
- Transfer to glass mason jars and let cool completely.
- Store in fridge for up to a week or two or freezer for 4-6 months *
- *If you store in freezer make sure you leave a good amount of space left 1/2″ -1 “at the top so the broth has room to expand and contract.
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