Homemade bone broth should gel when cooled in the fridge. This is a sign that it’s extracted plenty of collagen, gelatin, and minerals from the bones – all the good stuff that make your skin glow, coat your digestive tract, and cushion your joints! It will liquefy again when heated. We like to use ours as a soup/stew base, and enjoy in the late afternoon, like a savory cup of tea!
1-2 pounds meaty cuts like cross-cut shanks *optional*
6-8 cups water
2 celery stalks, quartered
2 carrots, quartered
1 large onion, quartered
3-4 cloves of garlic
Sea Salt & Pepper
Fresh bay leaves & sprigs of rosemary/thyme/marjoram
Place bones and vegetables on a sheet tray and roast in the oven at 375 for 30 mins or until well colored, rotate if necessary.
Add all ingredients to slow cooker. Cover and cook on low for 48 hours (the longer, the better!) If cooking overnight, be safe and turn off heat and let it sit overnight, then turn it back on and let simmer all day again.
Halfway through, use a knife or spoon to help scrape all marrow out of the bones and into the broth.
Let broth cool. Strain in colander, and then strain again through fine mesh sieve. As broth cools, a layer of fat will accumulate on top. Scrape off with spoon and discard.
Enjoy the broth as it is - store in fridge up to 5 to 7 days, or freeze for up to 6 months to use in soups or stews. We like to store ours in mason jars!