{Recipe} Overnight Bone Broth

BoneBroth

I have admitted in the past that I am a soup snob. And it’s true. As a child, I was spoiled by my mom and grandmother with their delicious, homemade soups. Sure, there was the occasional bowl of Campbell’s Tomato, but the soups I remember from my childhood were full of barley, veggies, and homemade broth. The stuff in the cans or cartons just can’t compare, I don’t care which celebrity chef is on the label.

Making your own stock, or bone broth, is so ridiculously easy that it shouldn’t even need a recipe. In fact, I feel a little silly even writing about it. But I know people who have found it daunting to make homemade stock. If you’re making it on the stove top, it’s true — you need to pay a little bit of attention to it (only because you don’t want it to boil for too long). But there’s an easier way, perfect for even the laziest cook: just use your Crock Pot.

In the fall and winter, I roast a whole chicken twice a month on average. And often the weeks I don’t roast one on my own, I’ll pick up a rotisserie bird at Sam’s. After dinner, I just throw everything into my slow cooker and let it go. Here are the basic directions!

 Overnight Bone Broth

  • carcass from a roasted (or rotisserie) chicken (or turkey!), including skin, bones, and any resulting cooking liquid from roasting if you don’t use it for gravy
  • 1 medium onion
  • celery fronds or 1-2 celery stalks
  • 1-2 carrots
  • 2-3 bay leaves
  • 1/4-1/2 tsp. black peppercorns
  • 1 Tbsp. vinegar (white or apple cider recommended)
  • water
Combine first 7 ingredients in your slow cooker. Cover with water (I usually fill it to 1-2 inches below the top of the crock). Cook on HIGH for 2 hours, then turn to LOW and cook overnight. Strain out and discards solids. The amount of broth you end up with will depend upon how much water you use and how hot your Crock Pot cooks, but you should end up with quite a bit.
I know, it’s super-technical and specific right? LOL! Seriously, you just throw it in the pot with water and cook it. Sometimes I add a few cloves of garlic. Sometimes I add oregano or other seasonings, depending on whether or not I have a specific use for the broth.

So now that you have all this yummy stock, what do you do with it? Well you could use some of it to make Spicy Black Bean Soup, Creamy Chicken (or Turkey) and Wild Rice Soup, or maybe some Lazy Stuffed Peppers? I seriously love soup and even though I eat it all summer, it is extra delicious and comforting in the fall and winter. Now I just need some butternut squash so I can make a big pot of autumn bisque!

I’m linking up with Sandra at Diary of a SAHM
because it’s Cooking Thursday!
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