Bone broth is a great source of gelatin and glutamine, which can be very healing for the body. Bone broth can be purchased at health food or specialty stores. Store-bought will not be gelatinous and will probably not taste as good as the one you make at home. However, it is a time-saver which may be what you need and using it with the other ingredients in another recipe will add to the flavour.
4 lbs or 1.8 kg bones (chicken, turkey, beef)
1 onion, cut into quarters (leave the skin on)
2 carrots, each cut in half (do not peel)
2 stalks of celery, each cut in half
4-6 tbsp apple cider vinegar
1/2 bunch parsley
2 bay leaves (optional)
Place all of the ingredients in a 16 or 20-quart pot. Fill the pot with water. Bring to a boil and lower to a simmer. Cover but leave it slightly ajar to let out the stream or it will take much longer. Let it simmer until the water level is reduced by half. As it simmers, use a sieve to remove any froth that surfaces. It can take 10-14 hours to do this depending on the temperature and how much the lid is left ajar exposing the broth to air and increased evaporation. Strain out the broth using a large sieve or a metal colander. Transfer the broth into containers with lids in 2 – 3 cup portions. Store in the freezer or put in the refrigerator if using immediately. Broth can be seasoned with sea salt and pepper if desired.
- Bones can be purchased at large health food stores or local butchers. Try to get organic, if possible.
- Leftover cooked bones are fine to use. For example, if you roast a chicken, remove the meat and save the remainder. Freeze the bones to use when you are ready to make a big batch.
- If using chicken bones, chicken feet are great for extra gelatin.
- If using raw beef bones, roast them in the oven at 350°F for 30 minutes to brown the bones and give the broth more flavour.
Can bone broth be made in a slow cooker and maintain its health benefits? I ask because my slow cooker seems to rapid simmer/boil my broth rather than the slow and low method typically recommended.
I am not that familiar with a slow cooker but it does not make sense o me why a slow cooker would do it too fast in comparison to a pot on the stove. Broth need to cook for at least 8 hours. I set my broth a 3 of 10 setting on my stove so I do not have it that low. 2 might be better if I want it to be really gelatinous after i have done it that low and let it go over 14 hours. So I do not see why a slow cooker could not do it. The one reason I can think of is maybe the slow cooker is not deep enough. The tall the pot the slower it evaporates. There is reason a stock pot is the shape it is. I hope this helps.