Foolproof Slow Cooker Bone Broth

• Meat

  • 1 Chicken bones

• Produce

  • 2 Bay leaves
  • 3 Carrots, large
  • 1 tsp Garlic powder
  • 3 Of the reserved cooked carrots
  • 1/2 Onion, whole
  • 1 tsp Oregano, dried

• Canned Goods

  • 3 tbsp Bone broth

• Baking & Spices

  • 1/8 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1 tbsp Nutritional yeast
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar

• Dairy

  • 1 tbsp Goat cheese

• Liquids

  • 1 Water

• Other

  • 2 stalks Of celery or the tops (leaves included of 4 stalks

Found on physicalkitchness.com

Description

Ingredients

• chicken bones (I used one whole chicken carcass and 20 thigh bones)
• water (just enough to cover the bones in your slow cooker, I used about 11 cups)
• 1-2 tablespoons apple cider vinegar
• ½ - 1 whole onion
• 3-4 large carrots
• 2 stalks of celery or the tops (leaves included) of 4 stalks
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1½ teaspoon salt
• 2 bay leaves
• ⅛ teaspoon nutmeg
• ⅛ teaspoon cinnamon
• 3-4 of the reserved cooked carrots
• 3 tablespoons bone broth
• 1 tablespoon goat cheese
• 1 tablespoon nutritional yeast

Directions

• Gather cooked or roasted bones and place them in a large slow cooker
• Pour cold water into the slow cooker, just enough to cover the top of the bones
• Add 1-2 tablespoons apple cider vinegar (one tablespoon if using one chicken carcass, two if using multiple carcasses or additional bones)
• Let sit for 30 minutes
• After 30 minutes has passed, add dried herbs and cook on low for 6-8 hours
• After 6-8 hours, chop vegetables and add to slow cooker. Cook another 6-8 hours
• Pour the mixture into a mesh strainer with a bowl underneath. Be careful - this will be hot
• Discard the bones and vegetables.*Optional - save the soft carrots for a side dish or carrot cheese sauce
• If serving immediately, let cool slightly and scrape off the sediment from the top
• If saving for later, let cool to room temperature then refrigerate overnight
• After broth has cooled, scrape the top sediment off and place into mason jars, seal tightly, and freeze up to six months
• Combine carrots, broth, goat cheese, and nutritional yeast in a small saucepan. Cook on medium/low, stirring frequently until cheese has melted down. Transfer to a small food processor or blender and pulse until creamy