1largebeef soup bone or leftover roast chicken bones
2tbspraw apple cider vinegar
water to fill slow cooker
Ask your butcher to cut the large beef soup bone into smaller chunks for you. (I usually spend $13-$14 on my beef bone or $2 on my chicken bones.) This will help increase the surface area of the bone and get you more of those wonderful nutrients.
Place everything in the slow cooker and simmer on low for 24 - 48 hours. The long cooking time and low heat ensures you are getting the most out of your broth. You may have to add some water to top up the crock pot during cooking.
Once cooking is complete, use a ladle, canning funnel and strainer to pour broth into freezer-safe glass jars. Be sure to leave about 1.5 inches from the top of the jar and screw on lid. Allow broth to cool completely and then store in the freezer. Leaving the space at the top of the jar will allow the broth to expand without cracking the jar. Alternatively, freeze pucks of broth in a muffin container. Once frozen solid, pop pucks into a large freezer-safe container.
Skim off the excess fat that will collect at the top of the jar before serving.
Enjoy the broth in a mug by itself or use as a base for soup, brown rice or quinoa dishes or to sauté vegetables.
Note: You can absolutely make wonderful veggie broth. Simply replace the bones with more veggies like carrots, celery, onions and garlic.
Add brown rice vermicelli noodles, nori (dried seaweed), frozen peas or shredded carrots to broth to make a healthy soup.