Crock Pot Bone Broth Recipes

SLOW-COOKER BONE BROTH

Slow-Cooker Bone Broth image

When it's warm it looks like beefy tea and when it's cold it looks like a savory gelatin. Some drink it for nourishment and others use it as a replacement for their morning coffee. Whatever your reason for liking bone broth, a slow cooker makes it easy to cook-and eliminates the need to simmer a pot over an open flame for 12 plus hours. Enjoy it plain, or try a few of our tried-and-tested flavor additions to customize and brighten your cup.

Provided by Food Network Kitchen

Time 13h25m

Yield about 2 quarts

Number Of Ingredients 12

Ingredients

3 pounds beef oxtails or short ribs
3 pounds beef bones, such as marrow, knuckle or neck bones
3 tablespoons tomato paste
3 medium carrots, cut into large pieces
3 stalks celery, cut into large pieces
1 onion, quartered
3 cloves garlic, smashed
5 sprigs fresh parsley
3 bay leaves
12 black peppercorns
1/2 cup apple cider vinegar
crushed lemongrass

Steps:

Preheat the oven to 400 F.
Arrange the oxtails and bones on a baking sheet and rub all of the pieces with the tomato paste. Roast the bones until very brown in spots, about 45 minutes.
Transfer the roasted bones to a 7-quart slow cooker. Use a metal spatula to scrape up any of the brown bits from the baking sheet and add them to the slow cooker, too. Nestle in the carrots, celery, onion, garlic, parsley and bay leaves. Toss in the peppercorns. Pour in the vinegar and 8 cups water (the water should just cover the bones and vegetables).
Set your slow cooker to low and cook anywhere from 12 to 24 hours, the broth will be deeper and stronger in flavor the longer it cooks.
Once you've decided the broth is ready, remove the insert and transfer the bones and pieces of meat to a baking sheet with tongs. Strain the remaining broth through a fine sieve. Let cool to room temperature. Let the bones cool and pick off and reserve any good-looking pieces of meat to add to soups and stews.
Store the bone broth in airtight containers for up to 5 days in the refrigerator or up to 3 months in the freezer. Serve hot with desired mix-ins.

SLOW COOKER BONE BROTH

Slow Cooker Bone Broth image

This is a simple bone broth recipe that is said to help reduce joint pain and inflammation. Side effects include good health, smiles all around, and a happy stomach.

Provided by The Gruntled Gourmand

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes

Time 8h50m

Yield 8

Number Of Ingredients 10

Ingredients

3 pounds beef bones, or more to taste
3 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
5 cloves garlic, smashed
1 teaspoon whole black peppercorns
2 bay leaves
cold water to cover
2 tablespoons apple cider vinegar
kosher salt to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; spread beef bones out on prepared baking sheet.
Roast bones in the preheated oven until browned, 25 to 30 minutes.
Place carrots, celery, onion, garlic, peppercorns, and bay leaves in a slow cooker. Place roasted bones over vegetables; pour in enough cold water to cover bones. Add apple cider vinegar and kosher salt.
Cook on Low for 8 hours. Pour broth through a fine-mesh strainer into a bowl and discard any strained solids.

Nutrition Facts : Calories 26.6 calories, Carbohydrate 6 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.7 g, Sodium 77.3 mg, Sugar 2.5 g

SLOW COOKER CHICKEN BONE BROTH

Slow Cooker Chicken Bone Broth image

This slow-cooked bone broth uses roasted bones and unpeeled veggies, which produces a much deeper flavor and darker color. For a lighter-colored broth, omit the roasting step and use peeled veggies. The longer this simmers, the richer it gets, however don't go longer than 48 hours as the flavor can turn bitter. Make sure about half your bones are collagen-rich, such as chicken backs, feet, or wings. Season with additional salt, if desired, upon serving.

Provided by France C

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes

Time 1h45m

Yield 8

Number Of Ingredients 11

Ingredients

3 pounds assorted chicken bones
6 cloves garlic, unpeeled
2 unpeeled carrots, cut into chunks
2 stalks celery with leaves, cut into chunks
1 onion, unpeeled and quartered
2 tablespoons olive oil
2 tablespoons apple cider vinegar
2 bay leaves
1 teaspoon sea salt
½ teaspoon black peppercorns
12 cups water, or as needed

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place chicken bones, garlic cloves, carrots, celery, and onion on a baking sheet and drizzle with olive oil. Toss to coat.
Roast in the preheated oven for 30 minutes, stirring halfway through.
Transfer roasted bones and vegetables into a 6-quart slow cooker. Add vinegar, bay leaves, salt, and peppercorns. Cover completely with water and cook on Low for 24 to 48 hours, adding 1 to 2 cups more water during the cooking process, to keep bones submerged.
Strain broth using a fine mesh strainer. Pour into jars and refrigerate until ready to use.

Nutrition Facts : Calories 413.9 calories, Carbohydrate 5.5 g, Cholesterol 143 mg, Fat 29.4 g, Fiber 1.2 g, Protein 30.1 g, SaturatedFat 7.9 g, Sodium 376.4 mg, Sugar 2.3 g

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