Slow-cooked bone broth is one of the most nourishing things you can make at home. It is simple, but it takes time. I turn the slow cooker on when I know I will be out for the day and let it simmer away.
When it is done, I freeze it in ice-cube trays and mason jars so I always have a good base on hand — for cooking vegetables, beans, or rice, or as a base for soup or stew. You can use bones from a chicken you have already roasted, or start from raw bones.
Ingredients
I aim for about 3–4 lbs of bones total. The feet are the key to a rich, gelatinous broth.
- 1 lb organic chicken feet (the butcher will remove the claws)
- 2 lbs organic chicken backs and necks
- 1 lb organic chicken wings
Aromatics and add-ins (all optional, use what you have):
- 1 onion, roughly chopped
- 2–3 celery stalks, roughly chopped
- Carrots, garlic, parsley
- A handful of peppercorns
- Thyme, marjoram, or a bay leaf or two
- 2 tablespoons apple cider vinegar
- Water to cover
Method
- Rinse the bones. For deepest flavor, roast them first: spread on a sheet pan at 400°F for 30–40 minutes until well browned. A quick stovetop sear works too, but oven-roasting develops far more flavor. You can skip browning for a lighter, cleaner broth.
- Combine. Place bones in a slow cooker. Add vegetable scraps and aromatics. Cover with water — I use a 7-quart crock pot and fill until bones are covered by an inch or two.
- Add vinegar. Two tablespoons of apple cider vinegar helps draw minerals from the bones. I do not add salt at this stage — salting later gives better control over the final dish.
- Cook low and slow. Slow cooker: lowest setting for 10 hours, then warm function for another 10–12 hours. Stovetop: bring to a boil, then reduce to a bare simmer for 8–12 hours.
- Skim early. In the first hour, foam will rise to the surface. Skim it off for a cleaner broth.
- Strain and store. The bones will have started to disintegrate by the end. Strain into storage containers and let cool before refrigerating or freezing.
A gel layer will form on top once chilled — that is the collagen, and it is a sign of a good broth. Scoop it off to cook with, or leave it in. Either way, do not throw it out.
Notes on what it does
Bone broth is genuinely nourishing — a good source of gelatin and collagen, hydrating, and comforting, especially for someone recovering from illness or surgery. It is also a thoughtful thing to make for a new mom: warm, easy to eat one-handed, and replenishing during a demanding recovery.
A couple of honest caveats on the health claims that often get attached to broth: it is nutritious but not a vitamin powerhouse, and while it is great for a postpartum woman's own recovery, there is no strong evidence it improves breast milk. Make it because it is deeply nourishing and comforting, not because it is a cure-all.
I freeze it in ice-cube trays and pop them into a zip-lock bag once frozen. A few cubes go into almost everything I cook. It takes almost no active time — just patience.