Updated: Feb 11
Roasting the bones and vegetables before going into the slow cooker will give this bone broth a beautiful deep color. The longer we let it simmer the richer the broth will become. Only one warning with this recipe, don't let it simmer longer than 48 hours. It can become bitter tasting if it goes too long. Collagen-rich bones such as backs, feet or wings work great in this recipe.
Preheat oven to 400 degrees
Place the following ingredients in large bowl and toss to coat with the oil:
3 lb assorted chicken bones
2 carrots cut into chunks and unpeeled
2 celery stalks cut into chunks with top left on
6 garlic cloves - no need to peel
1 onion cut into quarters and peel left on
2 TB extra virgin olive oil or avocado oil
Pour out onto baking sheet. Hint: if you use a sheet of parchment paper on the baking sheet it makes clean up much easier. Roast in preheated oven for 30 minutes. (toss halfway through)
Transfer the roasted bones and vegetables into a large crock pot. Add the following ingredients:
2 TB apple cider vinegar
1 tsp sea salt
1/2 tsp peppercorns
2-3 bay leaves
Cover completely with water and cook on LOW for 24 to 48 hours, adding 1 to 2 cups more water during the cooking process. Just keep the bones covered!
Use a fine mess strainer and pour into containers and refrigerate.
Note: The broth may or may not gel after refrigeration depending on the amount of collagen in the bones you use. The fat that will come to the top and harden helps seal the broth in the container and is easily removed when you are ready to consume the broth.