Bone broth is magic potion during cold and flu season! Packed with immune-boosting vitamins and minerals, this fool-proof slow cooker bone broth is easy, delicious, and essential to stock your freezer this winter!
Cold and Flu Busting Bone Broth
- Servings: 6-8 cups
Ingredients
- 1 cooked whole chicken carcass plus any additional bones
- water (just enough to cover the bones, about 11 cups)
- 1-2 tablespoons apple cider vinegar
- 1 onion, cut in large pieces
- 3-4 large carrots
- 2 stalks of celery
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 ½ teaspoon salt
- 2 bay leaves
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cinnamon
Preparation
- Gather cooked or roasted bones and place them in a large slow cooker
- Pour cold water into the slow cooker, just enough to cover the top of the bones
- Add 1-2 tablespoons apple cider vinegar (one tablespoon if using one chicken carcass, two if using multiple carcasses or additional bones)
- Let sit for 30 minutes
- After 30 minutes has passed, add dried herbs and cook on low for 6-8 hours
- After 6-8 hours, chop vegetables and add to slow cooker. Cook another 6-8 hours
- Pour the mixture into a mesh strainer with a bowl underneath. Be careful - this will be hot
- Discard the bones and vegetables
- If serving immediately, let cool slightly and scrape off the sediment from the top
- If saving for later, let cool to room temperature then refrigerate overnight
- After broth has cooled, scrape the top sediment off and place into mason jars, seal tightly, and freeze up to six months
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