Slow Cooker
Bone Broth
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"
Bone broth is more than just a health fad and learning how to make it from scratch can take your cooking to another level!
"
Renee Nicole's Kitchen
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INGREDIENTS
– bones – onion – head of garlic – celery stalks – carrots – parsley – peppercorns – bay leaves – vinegar – water to cover
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MEASUREMENTS!
Yield
4 QUARTS
prep time
1 HOUR
total time
1 DAY 1 HOUR
COOK TIME
1 DAY
Slow Cooker Bone Broth
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1.
Roast the bones in a 400 degree oven for 35 minutes.
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2.
Roughly chop onion, celery, and carrots. Slice the garlic head in half crosswise to expose all of the cloves and gently separate.
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3.
Place all ingredients into a 5 quart slow cooker and fill with enough water to cover the veggies.
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4.
Cover and set the slow cooker to low for 24 hours.
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5.
Allow to simmer while covered.
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6.
Using tongs, carefully remove the larger chunks and discard.
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7.
Strain the remaining liquid three times. Once through a colander, then through a fine mesh sieve, then through a fine mesh sieve lined with a coffee filter or single ply paper towel.
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8.
Bone broth can be stored in the fridge for 3 - 5 days or frozen for up to 6 months.
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Visit Renee Nicole's Kitchen for MORE Notes and Tips on Making the BEST Slow Cooker Bone Broth!
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Enjoy!
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