Slow Cooker Bone Broth
 
Prep time
Cook time
Total time
 
Serves: 6 cups
INGREDIENTS:
  • 8 cups water
  • 2 lbs organic soup bone
  • 4 carrots, sliced
  • 1 yam, diced
  • 2 tablespoons apple cider vinegar
  • 8 sage leaves
  • ½ cup fresh oregano
  • ¼ cup fresh thyme
  • ¼ cup chives
  • 4 garlic cloves, halved
  • 2 bay leaves
  • 1 white onion, sliced
  • Leave out until the last few minutes: 1 cup fresh parsley
  • Once cooked and strained: sea salt to taste
DIRECTIONS:
  1. Option if using raw bones: bake them in the oven for around 30 minutes at 350° to strengthen their flavor.
  2. Add everything into the slow cooker, cover with the lid, turn the heat to high and leave for 24 hours. It should be on a slight boil the whole time. When there are around 10 minutes left add in the parsley and put the lid back on. Strain and discard all the solid ingredients. Add sea salt to taste, don't be afraid to add it in but just use a bit at a time. It will be kind of bland until there is enough salt to complement all the flavors. If you are used to powdered broth or bouillon cubes it might taste a little more subtle at first because most of those contain MSG and other additives that make the flavors hyper noticeable. It can be kept in the fridge for a few days or frozen for a few months. I like to freeze some in ice cube trays and small jars so I have portioned amounts that are easily accessible.
Recipe by Love from the Land at https://www.lovefromtheland.com/slow-cooker-bone-broth/