The recipe is pretty loose and it is better to make the bone broth from what you have on hand, than not at all.
I chop my veggies smaller than they need to be because I plan in eating them with some of the broth. You'll especially want to do this if you are going to be making soup with the vegetables included.
You just throw it all in the crockpot, fill it up with water, and turn it on.
2 carrots (I use a handful or two of minis)
1 medium onion
3-4 sprigs fresh parsley
1-2 sprigs fresh thyme
1-2 cloves garlic
1 bay leaf
1 tablespoon apple cider vinegar
Salt and pepper
Put the bones/carcass in the crockpot. Roughly chop the carrots and celery and then slice and quarter the onion. Throw the veggies and garlic in the crockpot. Pull the leaves of the herbs right off into the pot. Add the bay leaf, vinegar, and any salt and pepper you might want (I usually add just a bit of pepper and wait to add the rest later). Fill the crockpot with water leaving about 1-1/2 inch space at the top so it doesn't boil over. Turn it on low. Leave for 8-10 hours turning carcass every couple of hours. (Warning: Your house will smell delicious!!!)
When it is done cooking, strain the broth with a fine wire strainer into a pitcher then pour the broth into your storage containers. Refrigerate until cold, scoop off the layer of fat, then seal and store in the freezer.
-The first time I made bone broth, I only used onion, carrots, celery, and parsley and it was still great!!
100 Days of Real Food, Primally Inspired, Weed'em & Reap, Chow
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