Bone broth is a nutrient-dense, comforting stock made from slowly simmered bones. Roasting the marrow bones first adds a deep, rich flavor. Follow these simple steps to make a delicious, gelatinous broth that you can enjoy on its own or use as a base for soups, stews, and sauces.
Ingredients:
- Bone marrow bones (quantity as desired)
- Salt (to taste)
- Water (enough to cover the bones in the slow cooker)
- Seasoning (optional, such as peppercorns, bay leaves, garlic, or herbs)
Instructions
- Roast the Bones
- Preheat your oven to 450°F (230°C).
- Place the marrow bones on a baking sheet and season them lightly with salt.
- Roast in the oven for 30-45 minutes, or until the bones are golden brown. This step adds depth and richness to your broth.
- Transfer to Slow Cooker
- Carefully remove the roasted bones from the oven.
- Place them in a slow cooker or Crock-Pot.
- Add Water and Season
- Pour enough water into the slow cooker to completely cover the bones.
- Add additional salt or any seasonings you prefer (e.g., peppercorns, bay leaves, garlic, or dried herbs).
- Slow Cook
- Set the slow cooker to low and let the bones simmer for 48-72 hours.
- Check periodically to ensure the bones remain covered with water. Add more water as needed.
- Strain the Broth
- Once the cooking time is complete, remove the bones from the slow cooker.
- Strain the broth through a fine-mesh sieve or cheesecloth to remove any debris or small bone fragments.
- Store Your Bone Broth
- Allow the broth to cool slightly before transferring it to airtight containers or jars.
- Store in the refrigerator for up to 1 week. If you prefer to keep it longer, freeze it for up to 3 months.
Serving Suggestions & Tips:
- Gelatinous Texture: Once refrigerated, your bone broth may become gelatinous, which is a sign it’s rich in collagen. It will liquefy again when warmed.
- Use It Anywhere: Sip it as a warm beverage, or use it as a base for soups, stews, gravies, or sauces.
Enjoy the deep, savory flavor of this bone broth and all its nourishing benefits!
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