Create a nutrient rich bone stock with this easy crock-pot bone broth recipe!
Bone Broth is a tasty rich, nutrient-dense and collagen-rich liquid created by simmering bone marrow rich animal bones (beef turkey, chicken and pork) in water for a long amount of time. Protein-rich with a savoury taste and aroma broth provides the basis for stews, soups and sauces. Furthermore than that, you can take them in on its own to relax.
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So you want to learn how to make bone broth? How exciting! You will be pleasantly surprised at how easy it is! With a few simple ingredients (and a whole lot of waiting) you can have a lovely, healthy, nutrient filled bone stock!
What is the difference between broth and stock
The two are constantly mixed up! You will hear broth when they mean stock and stock when they mean broth! Most recipes for bone broth are actually for making bone stock… including this one! Here is the difference between the two:
Stock is created by simmering meatless bones for many hours (chicken 8 hours, beef 18-24 hours!) to break down all of the cartilage until the stock is loaded with collagen-rich gelatin. The gelatin that is produced helps to improve your skin, reduce cellulite and increase lean muscle mass!
If simmered for long enough, the stock will turn into something that resembles Jell-O. (which is definitely what you are aiming for) Vegetables are added to the simmering pot 2-4 hours before it is finished to add flavour, and of course, some extra nutrients. (If you add the vegetables at the beginning, this will result in bitter/burnt tasting veggies. Vegetables only need about an hour to flavour your stock!)
Broth is different in that it is bones with some meat left, simmered for just a couple of hours (chicken 2 hours, beef 4 hours) with some vegetables. The flavour comes from the little bits of broken down meat that were left on the bones and the added veggies. This would be like a leftover turkey carcass from thanksgiving with extra meat bits and gravy, or some meaty short ribs.
Does bone broth have protein
Yes it does! For an 8 oz serving Bone broth contains roughly 4-6 grams of protein, 4-6 grams of fat and basically 0 carbs depending on the ratio of bones to water and how long it simmered for.
How does bone broth help with the keto diet?
For a great read, check out this post by Aussie Keto Queen!
Is bone broth good for you?
It sure is! Broth is definitely good for you, however it would not contain all of the extra healthy collagen-rich gelatin that stock contains. If you are short on time you can definitely make a great healthy bone broth by adding lots of extra vegetables. If you have the time, go for the bone stock!
Why is bone stock good for you?
Oh the list is endless!
The reasons I spend hours on my bone stock rather than bone broth? Bone stock is anti-aging, promotes weight loss, improves sleep, restores exercise capacity, builds muscle, improves hydration, boosts immunity and so much more!
For a full read on all the benefits of bone stock, check out this excellent post by Louise Hay!
How To Make Beef Bone Broth
Follow the recipe below to create a wonderful and easy crock-pot beef bone stock.
Follow the recipe below, but add the bones to a large stock pot instead of the crock-pot. Bring to a low boil and reduce to a gently simmer for the entire 18-24 hours. Replace water as needed.
How To Make Chicken Bone Broth
For a great chicken bone stock, follow the directions below, replacing the beef bones for chicken bones. Chicken bone stock only needs about 8 hours to cook! So after 4-6 hours you can add the vegetables and cook for the remaining time
Follow the directions below, replacing the beef bones for chicken bones and the crock-pot for a large stock pot. Bring to a low boil and reduce to a gently simmer for the entire 8 hours. Replace water as needed.
Soups with beef broth
Honestly, you can replace chicken or vegetable stock with beef stock in any soup recipe if you desire. However, there are soups that call for beef stock, like these two delicious low carb soups:
Tips & Tricks For Making Bone Broth
- Make use of a mix of various meat bones. All bones are not created identical, therefore, you should try using 3-4 different kinds of bones to create your broth.
- Make sure to blanch the bones of the beef prior to roasting. This step is vital. Blanching the bones for about 15 minutes can remove the bad pieces that make your bone broth look and smell disgusting. The unpleasant bits won’t harm your health, but to get the gorgeous clean, rich, and clear bone broth, you have to cook the bones for 15 minutes.
- Roast your bones. Roast them in a high temperature and then roast them for a long time. The browning of the bones from the roasting process caramelizes and caramelizes the meat bones. This results in more flavor. Who doesn’t want to have more flavor?
- If one pot isn’t large enough, try using two. Your beef bones should be completely submerged. If your pot isn’t big enough, you can use two.
- Give enough time to allow the bones to simmer. It’s true that a couple of hours are not enough. I let the beef bones in this pot boil for 14 hours before it came out perfect. It’s all about patience. But, as with all things, more isn’t always more beneficial. There’s no reason to simmer your bones for more than 24 hours.
- Refrigerate the soup for a night and remove the fat layer that is on top. Of of course you don’t need for this to be done. Or perform this and remove some fat. Whatever you decide to do after the broth has been heated, it will disappear back into the creamy delicious, gorgeous broth it was when you first started.
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How to Make Bone Broth (Homemade Bone Broth)
- 2 lbs meatless beef bones marrow bones or knuckle bones cut in half by a butcher
- 1 tbsp apple cider vinegar
- 1 white onion
- 3 cloves garlic
- 4 celery stocks
- Heat oven to 400°. Arrange bones on a baking sheet and bake for 1 hour or until the bones have browned.
- Set the bones into the bottom of the crock-pot and add the juices from the baking sheet. Pour in the apple cider vinegar (used to help break down the collagen to produce more gelatin), fill the crock-pot with water and cook on low for 18-24 hours.
- While cooking, the bones will produce a foam that can be scraped off and discarded.
- When 2-4 hours remain, roughly chop the onion, garlic and celery. Add them to the slow cooker.
- Once finished, strain the stock well to ensure no particles have been left inside the liquid. Refrigerate the stock and hopefully, once completely cooled, you will have a perfectly jellied bone stock! If there is a layer of fat on top, that can be scraped and discarded or saved to be used for cooking fat.
- Pour into glass jars and use right away or freeze for a later time!