4-Ingredient Homemade Bone Broth
(no onion, garlic, or vinegar)
Why Just 4 Ingredients?
Well, 4 ingredients is the minimum most people will use in making bone broth, but you can certainly add more ingredients and kick things up a notch.
There’s also a misconception that you need ACV (apple cider vinegar) to make bone broth, and I am here to tell you that you don’t and this is proof!
Some, in fact many, cannot have ACV, garlic, and/or onions so I wanted to make this as simple as possible for sensitive groups and also make it more approachable…because let’s face it, if you see a long list of ingredients you need to make something, most likely you won’t make it!
Am I right?
The Color & Taste
The color and taste of your bone broth will vary based on:
– the chicken you use (organic, free-range, pasture raised, etrc.)
– the components you add to the crockpot (carrots, onions, tomatoes, herbs, spices, etc.)
– the ratio of components to water (the less water, the more concentrated the color and taste)
– the time cooked (typically, the longer cooked, the darker and thicker the broth will look and the stronger the taste will be)
Equipment
I used THIS NON-TOXIC CLAY CROCKPOT. Most slow cookers are toxic and coated with non-stick chemicals, but the one I used is completely 100% clay and is still very easy to clean!
This 8-in-1 cooker has settings for multiple things such as rice, braising, and so much more!
Options for a 4 quart, 6 quart, or 8 quart.
Recipe
Ingredients I used:
– 1 whole chicken (I used Diestel Farms Organic Heirloom Whole Chicken)
– purified water
– fresh rosemary (optional)
– sea salt to taste
Optional Additional ingredients: (I personally did NOT add the below as I prefer to keep thing simple)
– 2 to 3 celery stalks, chopped
– 2 long carrots, chopped
– 1 large onion, chopped
– 3 to 4 garlic cloves, crushed / minced
Method:
1. Place any vegetables / spices (if using) and the whole chicken in the slow cooker.
2. Pour enough water in the pot to cover almost all the ingredients. DO NOT overfill the slow cooker as the water will rise a bit from the chicken releasing nutrients.
3. Cook on high for 8 hours, then allow to cool on the counter before placing in the fridge.
4. Place the entire pot without touching anything inside (chicken included) inside your refrigerator overnight for the broth to set and mingle with the chicken bones and skin this is key!)
5. The next day, your broth should be very thick and a layer of fat will be at the top. Skim the fat and reserve it for cooking things such as eggs, frying, sauteing, etc. and you can then remove the chicken from the pot and use for any dish ro recipe. Transfer the broth into glass jars and store in airtight containers for up to 1 week in the fridge.
5. The next day, your broth should be very thick and a layer of fat will be at the top. Skim the fat and reserve it for cooking things such as eggs, frying, sauteing, etc. and you can then remove the chicken from the pot and use for any dish ro recipe. Transfer the broth into glass jars and store in airtight containers for up to 1 week in the fridge.
