Homemade Bone Broth Recipe (Slow Cooker or Stovetop)

Bone broth is a true health elixir, to be enjoyed all year round. Rich in minerals, collagen, and amino acids, it strengthens joints, improves gut health, and supports the immune system. Easy to prepare with marrow-rich bones, fresh vegetables, and spices, this savory broth serves as a nutritious base for soups and stews, or can be sipped alone as a revitalizing tonic. Add it to your routine to enjoy its natural benefits daily.

Here is a simple recipe to make bone broth in the oven or slow cooker

Ingredients:

• 2 kg of bones (beef, chicken, or a combination of both)

• 2 carrots, chopped

• 2 celery stalks, chopped

• 1 onion, quartered

• 4 garlic cloves, crushed

• 2 tablespoons apple cider vinegar

• 1 tablespoon black peppercorns

• 2 bay leaves

• 1 to 2 sheets of seaweed (such as kombu or wakame)

• Water (enough to cover the bones)

• Salt (to taste)

• Fresh parsley (optional)

Instructions:

1. Preparing the bones:

   • If using beef bones, preheat the oven to 200°C (400°F). Place the bones on a baking sheet and roast for about 30 minutes until they are nicely browned. This will add more flavor to the broth.

   • If using chicken bones, you can skip this step.

1. Cooking the broth:

   • Place the bones (roasted or not) in a large pot or Dutch oven.

   • Add the carrots, celery, onion, garlic, apple cider vinegar, peppercorns, bay leaves, and seaweed.

   • Cover everything with water, ensuring the bones are completely submerged.

1. Slow cooking:

   • Stovetop option: Bring everything to a boil, then reduce to a simmer. For a rich, gelatinous broth, let it simmer for at least 12 to 24 hours. Skim off any foam and impurities that rise to the surface occasionally during cooking.

   • Slow cooker option: Place all the ingredients in the slow cooker. Cover with water, ensuring the bones are completely submerged. Set the slow cooker on low and cook for 24 to 48 hours.

1. Straining:

   • Once cooking is complete, remove the bones, seaweed, and vegetables with a slotted spoon.

   • Strain the broth through a fine mesh sieve or cheesecloth to remove any remaining small particles.

Storing:

Let the broth cool to room temperature, then refrigerate it.

• Once cooled, a layer of fat may form on the surface. Do not remove it; it's like gold!

• The broth can be stored in the refrigerator for 5 to 7 days or frozen for later use.

• Usage:

  Use the bone broth as a base for soups, stews, or drink it as is to enjoy its nutritious benefits.

Tip:

• You can add fresh parsley in the last minutes of cooking for extra freshness.

• Feel free to experiment with other herbs and spices to suit your taste.

Bon appétit and take care!

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