Easy Crockpot Bone Broth

You know how it can be so easy and yet so frustrating to keep putting off a project? And yet so rewarding to finally accomplish it!

Well, for awhile now I have wanted to make my own bone broth. I have been buying organic bone broth at the stores but they seem nothing like the bone broths that I have heard about on podcasts or read about on the internet. They just don’t have that super healthy collagen yielding, gelatinous texture.

So, I finally got my hands on some grass fed beef bones and free-range chickens and gave it a try. I can’t believe how delicious it was compared with the store bought kind. And…the best part is..it’s super simple to make.

In this post I will cover:

  • history of bone broth
  • sourcing high quality bones
  • why I want to drink bone broth
  • how to make easy crock pot bone broth In The Kitchen With Me!

 Bone Broth Through The Ages

cave painting of buffalo

Bone broth has become increasingly popular in the last decade or so, especially among paleo and keto diets. But bone broth is not a new concept. It has been around for ages and was very common to our ancestors.

When early peoples hunted, they utilized all parts of the animal to honor and show gratitude toward the animal, l but also so that not one part of the animal would go to waste. It took a lot of effort, time, concentration and skill to hunt and be able to feed and nourish your family in early times, something most modern people take for granted. Bone broth was a good way to gain extra nourishment from the bones and connective tissues of the animal.

Many early civilizations from around the world including North America, Asia, Europe and The Middle East used the bones of animals cooked and simmered to help with digestion, kidneys, blood, bones and joints; and to help common ailments such as colds and flus. Throughout history bone broth has been known to provide extraordinary nourishment to people.

Sourcing The Bones

Where can you get awesome quality bones? For years I have bought skinless boneless meat. It kind of became a thing to have boneless, skinless meat when I was growing up in the ’80s and ’90s.

However, recenly I have been buying chicken thighs with the bone and skin mainly because I have been learning about eating for the health of my metabolism (pro metabolic). Then I really wanted to start making my own bone broth.

I talked to some friends and did some research and you can get good marrow bones from your local butcher, local farmers, herd shares, and even the grocery stores. Or better yet, if you buy a nice cut of meat with the bones, save the bones in your freezer (after they have been cooked) until you have enough to make an ample amount of bone broth. You can use the bones of fish, cow, chicken, pig, duck, etc. Just like the hunters who use every part of the animal, it feels good not to let anything go to waste.

Now I roast a whole chicken every other week and make bone broth from the chicken carcass right after we have dinner. This has been great because the 4-5 pound chicken feeds our family of four for 3-4 meals, plus I get about 2-3 quarts of fresh, homemade bone broth.

Things to Consider When Sourcing Bones:

  • Grass Fed Beef
  • Free Range Poultry
  • Clean Meat (no antibiotics or hormones)

Remember what we put into our body is what brings us nourishment and benefits our overall health!!

 Benefits of Bone Broth

Bone broth is comforting, nourishing and packed with many nutrients including natural collagen, gelatin, amino acids, and bioavailable (easily absorbable) minerals.

Benefits of drinking bone broth can include joint health, gut health, support for skin, nails, and bones, aiding inflammation and immune response, supporting microbiome health and it is pro-metabolic.

  1. Collagen – a complex protein containing 19 amino acids (the three main ones being proline, glycine, and hydroxyproline) that benefit joints, skin, hair, digestive tract, cellular communication, cardiovascular health, and immune response
  2. Gelatin – broken down collagen, also called hydrolyzed collagen, with similar benefits of collagen since it contains the same amino acids; easier to digest than collagen
  3. Amino Acids – building blocks of protein and essential for strong bones, muscles, skin, and tissues; they also are necessary for hormone health and functioning neurotransmitters
  4. Minerals – essential for our body’s bone, muscle, heart and brain function; minerals also help make hormones and enzymes

 How To Make Easy Crockpot Bone Broth

The beautiful thing about bone broth is that it is truly simple to make. There are a few things to note though…

* Chicken bone broth can usually be cooked for a shorter amount of time than beef bone broth. Chicken bones are less dense and thinner than beef bones and therefore the nutrients from the bones are released more quickly. Chicken bone broth should be simmered for about 18- 24 hours and beef bone broth should simmer for 24-36 hours. Keep in mind that simmering it for longer will yield more nutrient-rich broth.

grass-fed beef marrow bones

* Blanch and roast bones first (if starting with raw bones). If you are using bones from meat you have already roasted then you are good to go! However, if you are just starting your bone broth from raw bones then please, please, please remember to first blanch the bones for 20 minutes in boiling water. The point of blanching the bones is to remove any nasty impurities like blood, feathers, or hair. Skipping this step could lead to a funky tasting broth.

After blanching, place the bones on a parchment paper lined roasting pan and roast the bones at 425°F for about 30 minutes. You want the bones to darken but not burn any residual meat. This will give flavor and heartiness to your bone broth while also releasing the nutrients.

* Include all organ meat, feet, neck, hocks, hooves, knuckles…you get the point! Adding these part of the animal help give your bone broth much more gelatin which, as discussed above, has a multitude of health benefits that you get from a hearty bone broth.

Bone Broth Directions:

  1. When your bones are ready for broth either by cooking them with the meat on for a previous meal or by blanching and roasting them, place them in a crock pot.
  2. Add clean veggies such as carrots, onions, celery and garlic. You can also use the skins of the veggies to add more flavor as they will be strained out at the end. This is a lovely way to use veggie scraps! I place a container in my freezer and each time I slice onions, peel carrots, crush garlic, or chop celery, I throw the scraps in the container to save for my bone broth.
  3. Add herbs and spices such as peppercorns, rosemary and sage if desired. (optional)
  4. Add a lemon or tablespoon of apple cider vinegar to help pull out the nutrients from the bones.
  5. Cover everything with filtered water.
  6. Cook in the crock pot on low for 12- 36 hours depending on types of bones and personal preference (the longer the better).
  7. When finished, cool slowly and strain out the bones and veggies. Pour into glass jars and use or freeze for up to 6 months (leave an inch at the top so the glass doesn’t break).

Conclusion

Bone Broth is:

  • A beautiful way to eat like our ancestors, honoring the whole animal by using each part
  • Nutrient dense
  • Bioavailable
  • Pro-metabolic
  • Very simple to make
  • Easy to store
  • Delicious to drink

As always, I’d love to hear from you. Let me know about your bone broth creation. What are your favorite veggies and spices to add? Drop me a comment below and…

Can’t wait to see you In The Kitchen With Me!

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