Bone Broth

Bone broth and carrots in a bowl from a Southern California garden center.


  • 2 carrots chopped medium
  • 2 celery stalks chopped medium
  • 1 medium onion chopped medium
  • 2 cloves garlic
  • 3.5 lb beef or chicken bones or combination of both
  • Kosher salt
  • 2 tablespoons apple cider vinegar
  • Water


  1. Place the bones in the slow cooker. The bones should fill up about 3/4 of the slow-cooker.
  2. Chop your vegetables and garlic, no need to peel. You can also add vegetable scraps and rinsed, crushed egg shells into your slow-cooker. (You’ll be straining these out before consuming the broth.)
  3. Fill the slow-cooker with water. Season with a generous amount of salt (about 1 teaspoon).
  4. Add 2 tablespoons of apple cider vinegar (you won’t notice the taste).
  5. Cook on low for about 18 hours.
  6. Strain the broth through cheesecloth or a strainer and cool. A good broth will usually have a layer of fat on the top, and will gelatinize when thoroughly cool.

8 servings


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