Bone Broth: Pastured Chicken or Grass Fed/Finished & Easy Recipe

How To Use Bone Broth

You can enjoy your slow cooker bone broth straight up, in the late morning and late afternoon, like a savory cup of tea. Your slow cooker will provide you with about 4 quarts of broth. It will keep in the fridge for up to five days. You can also use bone broth in recipes, swap it in for any recipe that calls for broth or stock.

How To Freeze Bone Broth

For longer storage, freeze my bone broth in these silicone ice cube molds. Once the cubes are frozen, I package them up in a large ziploc bag. Each cube is about 1/3 cup of broth. If you need to thaw some bone broth quickly, it’s easy to just pop a few of these cubes into a small saucepan or into a microwave to thaw them quickly. It’s much faster than thawing an entire mason jar of bone broth.

EASY STEPS TO FOLLOW, OR BUY LILA'S HOMEMADE BONE BROTH

CROCKPOT BONE BROTH, SLOW COOKER 

2 MINUTES 18 HOURS 4 QUARTS 

2 carrots chopped medium

2 celery stalks chopped medium

1 medium onion chopped medium

2 cloves garlic

3.5 lb beef or chicken bones or combination of both

Kosher salt 2 tablespoons

Apple cider vinegar water 

1. Place the bones in your slow cooker. The bones should fill up about 3/4 of the slow-cooker.

2. Chop your vegetables and garlic, no need to peel. You can also add vegetable scraps and rinsed, (option) crushed egg shells into your slow-cooker. You'll be straining these out before consuming the broth.

3. Fill the slow-cooker with filtered water. Season with a generous amount of salt (about 1 teaspoon).

4. Add 2 tablespoons of apple cider vinegar (you won't notice the taste).

5. Cook on low and cook for 18-72 hours. Lila cooks hers for about 48 hrs

6. Strain the broth through cheesecloth or a strainer and cool. A good broth will usually have a layer of fat on the top, and will gelatinize when thoroughly cool. Remove the fat with a spoon and discard.