What’s Inside: How to make bone broth in your slow cooker using simple ingredients for stronger gut health! This recipe is AIP-friendly, Paleo, and Whole30!
Let’s talk bone broth. Is this just another health or food trend? NO! This is here to stay and I’m so happy it is. This is an old old old remedy, there’s really nothing new about it. If your Grandmother used to make you broth or chicken soup when you were sick – you know what I’m talking about. The benefits are truly amazing.
Drinking or incorporating bone broth regularly into your diet is so supportive to gut health. You can buy bone broth, however, it can get pricey to buy so often. Making it at home is best because you know what’s in it AND it takes very little effort to make. It might sound intimidating but I promise you it’s not.
Just getting started on AIP (or need a refresh)?
Here's an easy 1-week meal plan using some of my most popular AIP recipes to make it stress-free and delicious.
Tip: Make broth-making a routine by cooking a whole chicken on Sundays for dinner and use the carcass to make bone broth for the week!
Benefits of Bone Broth:
- Heals the gut: gut health is the epicenter of your overall health, period. Illness, disease, symptoms such as poor skin or hair, weak or painful joints, etc. (the list goes on!) can be traced back to gut health because that’s where your digestion is. The saying “you are what you eat” is WRONG – you are what you DIGEST. And if you have a gut imbalance, leaky gut, poor digestion, IBS, whatever you’d like to call it – the rest of your body is going to feel out of whack because it is. It’s like if the house of your foundation has a crack in it. So this is the #1 benefit of drinking bone broth.
- The collagen, glycine, marrow, glucosamine, chondroitin, and amino acids are POWERFUL in naturally detoxifying your body, building blood and healing and repairing joints and other inflammation.
- Trains your body to burn stored fat naturally and to stabilize blood sugar – these are pinnacles in longevity, maintaining your healthy weight and energy.
- It’s delicious and you can really make it your own! Try different herbs and vegetable combos to personalize your bone broth (and add minerals). If you like soup, you’re just drinking it in a mug. I love having this as an “afternoon snack”, it gives great energy and is really soothing on the belly.
Read: 5 ways to include more bone broth in your diet regularly here.
Key ingredients in Bone Broth
- Cooked Bones: This recipe is specific for poultry, you can use a 3.5-5lb. chicken or turkey carcass, or a stockpile of bones from wings, breasts, drumsticks, etc. adding up to about 4lbs.
- Optional: 2-3 chicken feet, scrubbed
- Acid: Use 1/4 cup apple cider vinegar or lemon juice which helps the good stuff (amino acids, etc.) come off and out of the bones and into the broth.
- Vegetables of choice: I recommend 2-3 carrots, 2-3 celery stalks, 1 onion, and a 1/2-whole head of garlic. Just a rough tear or chop works, you’ll be straining these veggies out later so no need to get fancy!
- Herbs of choice: Dried or fresh works, but I highly recommend some fresh sprigs of thyme, oregano, and 1 or 2 bay leaves *no need to add salt.
- Enough filtered water to cover: approx. 4-6 quarts depending on the amount of bones and size of your pot.
How to make bone broth in your slow cooker
- To a 10-quart slow cooker, add the bones/carcass, apple cider vinegar or lemon juice, vegetables (you don’t need to chop much since you’ll be straining them out anyway), and any herbs you’d like to add.
- Fill with filtered water just enough to cover the top of the carcass.
- Seal and set your slow cooker for at least 24 hours on low to simmer.
- When complete, carefully remove the bones and veggies with tongs or large utensils. Strain the broth into glass jars. If you want to freeze the jars, fill them 3/4-way so they don’t burst.
Nutritional Therapy Practitioner Tip: Heat in a mug and drink 1-2 cups a day for amazing results in your digestion, skin, energy, and more!!
How to store homemade bone broth
- Refrigerator: You can store the broth in the refrigerator for up to 7-days in an airtight container (I recommend mason jars).
- Freezer: You can freeze the broth for several months, up to 6-months in a closed mason jar.
- For convenience: Freeze some bone broth in silicone ice trays, pop them out and store in a jar or freezer bag to use quickly and conveniently as a cooking liquid, for sipping, or in smoothies!
Storing Tip: Measure your freezer to see how many mason jars and what size jars a shelf can hold so you can stock it with broth!
More information about preparing your slow cooker chicken bone broth
Wiggly broth? If you notice gelatin forming on the top when it’s cooled, that’s more than okay… it’s GREAT! That means you have an extra juicy batch, it will dissolve when you re-heat it to drink. It’s also totally okay if you don’t find that, every batch is different.
What’s with the fat? If you have a “fatty” top when your broth starts to cool, that’s also normal! USE IT. Skim it off and store it in a small container to use as “Shmaltz” which makes a tasty cooking fat.
Using a funnel when you strain and pour will make for less mess!
- 1 3.5-5 lb. carcass free-range organic chicken or turkey or 4lbs of leg/wing bones, previously cooked
- 1/4 cup apple cider vinegar or lemon juice
- vegetables of choice: 2-3 carrots, 2-3 celery stalks, 1 onion, 1 garlic head or a few cloves, etc.
- herbs of choice:2-3 sprigs of thyme, oregano, bay leaves
- filtered water to cover the carcass/bones (approx. 4-6 quarts depending on your size pot)
To a 10-quart slow cooker, add the bones/carcass, apple cider vinegar, vegetables (you don’t need to chop much since you’ll be straining them out anyway) and any herbs you’d like to add.
Fill with filtered water just enough to cover the top of the carcass.
Set your slow cooker for at least 24 hours on low to simmer.
When complete, carefully remove the bones and veggies with tongs or large utensils. Strain the broth into glass jars.
If you want to freeze the jars, fill them 3/4-way so they don’t burst. It will keep well in the fridge for about a week.
See notes above for straining and storing!