Crockpot Bone Broth

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Prep Time: 5 minutes
Cook Time: 18 hours
Total Time: 18 hours 5 minutes
Servings: 4 quarts
Author: Justin + Erica Winn
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  • (NOTE: You don't need follow this recipe exactly just use whatever scraps you have on hand or stashed away in the freezer. Below is what we used to make the batch for this post to give you a starting point)
  • 2 carrots - chopped
  • 2 celery stalks - chopped
  • 1 medium onion - chopped
  • 4 cloves of garlic - peeled
  • 3 lb of beef or chicken bones (or combination of both. We used the frozen leftover bones from two herb roasted chicken dinners.)
  • Small handful of fresh herbs if you have them (sage, rosemary, oregano, parsley, etc.)
  • 2 Tbsp whole peppercorns
  • 1 Tbsp salt
  • 2 tablespoons apple cider vinegar
  • Water


  • Place the bones in your crockpot. The bones should fill up about 1/2 to 3/4 of the pot.
  • Chop up your vegetables and add those plus the herbs and peppercorns to the crockpot. Don't worry about how it looks at this point, you'll be straining everything out before consuming the broth.
  • Fill the crockpot with water. Season with salt and add in the 2 Tbsp of apple cider vinegar.
  • Cook on low and cook for 18-48 hours. The longer you let things cook together, the more intense the broth flavor will be.
  • Strain the broth through a strainer and cool. A good broth will usually have a layer of fat on the top, and will gelatinize when thoroughly cool. Remove the fat with a spoon and discard. Store in a jar in the fridge for up to a week or freeze to save for later.