February 5, 2014 by Sam
I love cooking with bone-in cuts of meat. Not only does it add more flavor to the meat, but you can also make broth with the bones afterwards! Making your own broth is inexpensive, easy & it adds a great flavor to soups & other dishes that you just don’t get with store-bought broth.
You can use any bones you like — chicken, pork, beef — you name it. If I roast a whole chicken, I toss the carcass in the slow cooker right away and make a broth. I like to save bones in the freezer until I have enough to make a good batch of broth. You can also buy bones at most grocery stores – just ask the butcher.
Adding vinegar to the bones while the broth cooks pulls the minerals out of the bones so you can benefit from all that mineral-y goodness & help out your own bones. Also, don’t be worried if after you refrigerate your broth, it’s thick & gelatinous like Jell-O! That’s a good thing & I always strive to get mine as gelatinous as I can. It’s the gelatin & collagen in the bones that make the broth thick and is something that store-bought broths usually lack. Here’s what my broth usually looks like after it cools:
This recipe is just a basic broth, but feel free to get creative with flavor additions (spices, herbs, veggies, etc.) you add to yours!
Makes: 11 cups (based off using my 6 quart slow cooker)
3 – 4 lbs. beef, pork or chicken bones
2 tbs. apple cider vinegar
1 yellow onion, roughly chopped
5 garlic cloves, smashed
3 sprigs fresh rosemary
Add the bones to your slow cooker and pour in water, just enough to cover the bones. Add the remaining ingredients & turn the slow cooker on to the low setting.
After the broth has cooked for 24 hours, let it cool then pour the contents of the slow cooker through a strainer. Refrigerate or freeze your broth & enjoy!