Crockpot Beef or Chicken Broth

Crockpot Beef or Chicken Broth


Ingredients:

  • - 2 lbs. Beef Bones or Bones of 1 Chicken
  • - 1/2 head Garlic, peeled and smashed
  • - 1/2 cup(Beef) or 2 TBSP(Chicken) Apple Cider Vinegar
  • - 1.2 Onion, sliced
  • - Filtered Water to fill crockpot
  • - Optional: 4-6 pieces of Oxtail, sliced Carrots
  • - 1 TBSP Sea Salt

  • Method:

      For beef broth: Set oven to 350 degrees and roast beef bones (and optional oxtail) for 45 minutes to an hour. Transfer to crockpot. Add garlic, onion and apple cider vinegar and add filtered water to fill crockpot. Set on low for up to 72 hours. Optional: Turn off nightly (leave lid on to retain heat). Turn on again in the morning. Once done, let cool enough to handle. Strain into a large pan. Add 1 TBSP salt and stir in. Spoon into mason jars (3/4s full) and freeze or keep refrigerated for up to 1 week.

      For chicken broth: Place chicken bones in crockpot. Add garlic, onion and apple cider vinegar and add filtered water to fill crockpot. Set on low for up to 48 hours. Optional: Turn off nightly (leave lid on to retain heat). Turn on again in the morning. Once done, let cool enough to handle. Strain into a large pan. Add 1 TBSP salt and stir in. Spoon into mason jars (3/4s full) and freeze or keep refrigerated for up to 1 week.

      NOTE: Once refrigerated, fat will solidify at the top of the jar. Skim off to cook vegetables in, or toss.