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Bone Broth, Homemade


  • 2 stalks celery medium chop

  • 1 medium onion medium chop

  • 2 cloves garlic

  • 3 1/2 lbs beef or chicken bones or a combination of both

  • Kosher salt to taste

  • 2 Tbsp apple cider vinegar

  • water


  • Place the bones in your slow cooker, filling about 3/4 of the slow cooker.

  • Chop vegetables and garlic (no need to peel). Add additional rinsed vegetable scraps and eggshells if desired. You'll be straining these out before storing the broth.

  • Fill the slow cooker with water and season with about 1 tsp of salt (or to taste).

  • Add apple cider vinegar (no worries -- you won't notice the taste in the finished product).

  • Cook on low for 18-24 hours.

  • Strain everything through a fine-mesh strainer and discard bones and vegetables.

  • Cool the stock and store in an airtight container in the refrigerator for up to 4 days or in the freezer for 6 months.

Notes Chef Tip: A good broth will usually have a layer of fat on top and will gel when thoroughly cool. Remove the fat with a spoon and discard.

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