Slow Cooker Bone Broth
I love using bone broth in soups or drinking it in a mug when I feel poorly, but making it is quite the time-consuming process that I can't commit to with a toddler. I worry about not waking up for the alarms to turn something off or completely forgetting to turn of the stove element. This is why I love my slow cooker. Thankfully, it turns itself off. So here is less time-consuming bone broth recipe for those of you who love broth, but need a little help to keep the process safe for you and your loved ones.
Bones (I used the turkey bones that were put in the freezer after Christmas)
2 celery stalks
2-3 garlic cloves
1 tsp. Himalayan rock salt
1-2 tbsp. apple cider vinegar
Roughly chop the vegetables. You can keep the ends and peels on them.
Place vegetables in the bottom of the slow cooker.
Add the bones. Your slow cooker should now be 2/3 - 3/4 full.
Add the water to about an inch below the rim of the slow cooker.
Add the salt, vinegar, and bay leaf.
Cook on low for 18-30 hrs.
Once the broth has cooled a little, scoop out the bones and vegetables with a slotted spoon.
Strain the broth as you pour it into containers for storage.
Place the broth in the fridge overnight. In the morning, scoop out any hardened fat on the surface.
Enjoy your broth or freeze it for later!