Bone Broth, Homemade

Bone Broth, Homemade

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  • 2 stalks celery medium chop
  • 1 medium onion medium chop
  • 2 cloves garlic
  • 3 1/2 lbs beef or chicken bones or a combination of both
  • Kosher salt to taste
  • 2 Tbsp apple cider vinegar
  • water


  • Place the bones in your slow cooker, filling about 3/4 of the slow cooker.
  • Chop vegetables and garlic (no need to peel). Add additional rinsed vegetable scraps and egg shells if desired. You'll be straining these out before storing the broth.
  • Fill the slow cooker with water and season with about 1 tsp of salt (or to taste).
  • Add apple cider vinegar (no worries -- you won't notice the taste in the finished product).
  • Cook on low for for 18-24 hours.
  • Strain everything through a fine mesh strainer and discard bones and vegetables.
  • Cool the stock and store in an airtight container in the refrigerator for up to 4 days or in the freezer for 6 months.


Chef Tip:  A good broth will usually have a layer of fat on top and will gel when thoroughly cool.  Remove the fat with a spoon and discard.