Thursday, December 11, 2014


I am a bonebrothaholic and soupaholic, there is always bone broth at hand in my house. If my slow cooker is not simmering, I have a surplus bone broth ice cubes in the freezer.

To me, making bone broth is like second nature, but when a friend asked me how I make it, I realize everyone has their own way of doing it and here is mine. If you want to learn more about amazing health benefits of bone broth, here is a great link for you.

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Easy Slow Cooker Bone Broth


Enough Bones to fill 2/3 of cooker, freeze leftover bones from dinners until you have enough or specially prepared knuckle, ribs, or bird carcasses bones just for the broth.
Filtered water add up to 3/4 of cooker
2 tsp sea salt ( I use Pink Himalayan Sea salt because it offers more minerals )
2 tbsp Apple Cider Vinegar
2-3 stalks celery
1 small onion cut in quarters
2-3 peeled carrots
3- 4 cloves garlic
1 tsp peppercorn

Same as Paleo but omit peppercorn, and choose to add the following other AIP safe herbs
like 2" ginger root, rosemary, thyme, cloves, cinnamon

Same as AIP but replace onions with green onion or leek ( just the greens )


Bones preparation options

  • Slow roasting them for 30 mins at 350F
  • Blanching them in boiling hot water to remove impurities to give you a clear broth.
  • Rinse the raw bones under tap water and add them directly in the cooker. 
You should try all thress methods of bone preparations to see which one you prefer when it comes to taste and convenience. 


  1. Put bones in cooker first
  2. Add water to 3/4 full of cooker
  3. Add vegetables. herbs and spices
  4. Cook at low for at least 10 hrs, the longer the better. 
  5. Remove bones, vegetables, herbs and spices
  6. Strain over strainer into mason jars and place in fridge until fat forms solid on top. 
  7. You can either discard fat, save fat to use in cooker.
  8. Freeze in ice cube trays and put into freezer bags for future use. 
I try to wait until around 18 hrs and have left it until 36 hrs. 
You may need to add more water at a longer cook time from evaporation

Bone broths are great for cooking with in sauces, making quick soups with blended cooked vegetables and drink as is.

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