Bone Broth or Real Stock is essential when making a soup that has amazing flavour and has all the health benefits you need when you are sick or just feeling run down. Most of the time though, it’s just great to have a batch of pre-made bone broth to drink daily to make you feel great. It’s so easy, especially if you have a slow cooker (love!)
I normally make a big batch every couple of weeks and freeze in small bowls to have on hand when you need it.
- 2 kg chicken bones (or a few carcasses from roast chickens, or 2kg chicken necks)
- 2 kg beef bones
Rest of Ingredients
- 3 carrots, chopped chunky
- 3 long celery stalks, chopped chunky
- 2 medium onions, chopped chunky
- 1 leek, chopped chunky
- 6-8 garlic cloves
- 5 bay leaves
- handful thyme sprigs
- bunch parsley stems
- Sea salt and pepper (to season bones)
- 1Tbs whole peppercorns
- 2 tablespoons of apple cider vinegar
If the bones have already been roasted before (I will put all bones from roasts into freezer bags for times like this) then that’s great, but if not, pre-heat your oven to 200 degrees C, season the bones with salt pepper and brown them up! No need to turn them, just get them to golden brown. Doesn’t take too long, and it will mean a lot in flavour later.
Put all the veggies in the bottom of your slow cooker, then add your browned bones, then any other ingredients. Top up with water so it covers everything nicely. Tap water is fine but if you want it to start cooking straight away, put in water from your kettle so its nice and hot. If you cooked the bones in the oven, put some hot water in the baking dish to get all the browned juices and crispy bit on the bottom and add that into your slow cooker too. Put it on for 8-10 hours on low or 5 hours on high.
Strain all the liquid into a bowl, and discard the bones and veggies. Make sure there is a bowl in the sink! Many people have lost hours of work because they have strained the broth straight down the drain by mistake!
You now have great bone broth you can use any way you want. I cool mine in the fridge, in the larger bowl first (it is normally the consistency of jelly once cold), and then separate into smaller glass bowls to store in the freezer, however they don’t normally last that long.