Pronounced LIQUID GOLD. I’ve wanted to post my methods to making bone broth for a while now. A lotta folks on the internet make it a lotta different ways, but I find this is the easiest, most efficient way to make it.
This is such a long time coming because of the nature of the bone broth itself. The ingredients are scraps, more or less, so it’s not exactly XXX food porn. And the finished product is just a deep orange/ brown liquid. But do NOT be fooled by it’s appearance this stuff is amaaaaazing, easy to make, and really only uses scraps you’d be throwing away anyway.
So, what is this stuff? It’s basically just a super long stock… roasted bones, veggies, a little acid, and a ton of WATER and TIME.
The real difference between bone broth and stock is the length of cooking time, and therefore the variation of nutritional content. The nutritional content of broth is in and of itself interesting. Some people claim that it helps “heal and seal” the lining of the gut. This is particularly useful for people with leaky gut (intestinal permeability) and other gastrointestinal issues. Makes sense right? If you’re interested in it, Google it. You’ll learn something.
Others claim that the collagen in bone broth is good for your hair, nails, & skin.
But, like any “superfood,” there are just as many studies supporting these claims as there are the other way around. The argument I like is that something consumed by societies all across the world since before the beginning of modern cooking is bound to do something for you. Why else would stocks and broths be the base in pretty much every cuisine?
I like it because it’s the building block to soooooooooo many tasty sauces, stews, soups, reductions, and beyond. Once you really get familiar with cooking with it you’ll be able to use it in exponentially more and more scenarios. This makes for tastier, more nutrient dense, foods.
This is easy. Especially if you got a slow cooker. You literally set it up and let it “roll,” as they say. Depending on your schedule, what type of broth you’re making, and how rich you want it, this stuff can roll anywhere from 24-48 hours. Now, let me give you the deets.
- Leftover bones (preferably from a roasted/ cooked chicken, or bone-in beef or pork roast)
- 1-4 whole carrots
- 1-4 stalks of whole celery
- 1 medium onion, quartered w/ the skin ON
- A couple dried bay leaves*
- Smashed garlic cloves*
- 12-24 cups of water (depending on the size of slow cooker)
- 1 glug** of ACV
** my word (not mine) for just a quick tip of the bottle to get a splash or so in. Eyeball it. Poor one out for the homies.
- Throw all of your bones, carrots, celery, the onion, bay leaves, and however many garlic cloves you see fit into a slow cooker.
- Splash a glug** of apple cider vinegar into it.
- Fill it up with water until everything is just barely covered. In a six quart slow cooker, I’ve found this to be a little over 12 cups if you have enough bones in it. The more bones, the richer the broth.
- Set your slow cooker on high.
- When time is up take off the lid and strain out the solid contents of your broth. They go in the trash *duh!* The strained liquid you have left is your bone broth!
IMPORTANT: I find different broths will take different times. Fish doesn’t even need 12 hours, chicken only goes for 24 hours, and beef can go up to 48 hours in my experience. Pork broth is somewhere in between fish and chicken in my opinion. BUT it is preference. Please realize you can stop the process and strain out the liquid whenever is convenient for you. I’d say give mostly all broths a minimum of 12 hours though, fish being the exception.
ALSO: I typically keep broth in the fridge for about a week. It can freeze for much much longer. Since this stuff makes a ton, I’d suggest freezing a portion of it for use later. Unless you’re gonna make hella soups all week or something.