If you’re looking for an easy, delicious, no-fuss bone broth recipe with deep, rich flavor and color to sip on or to enrich any other recipe that calls for broth, you’ve come to the right place.
You won’t find “right and wrong way to make bone broth” tips, the perfect ratios and times for the best gelatinous jiggle, etc. You can find plenty of those elsewhere on the internet if that’s what you’re looking for.
What I’m sharing is what I make at home for delicious, sippable bone broth using leftover roasted or rotisserie chicken carcasses, or cheap beef marrow bones I get from most any store.
This bone broth is perfect for sipping between meals, perfect for using in any broth-based soups, and perfect for adding to any recipe calling for broth for extra enrichment and a boost of flavor. (Try it with our Slow Cooker Mexican Chicken and Vegetable Soup recipe!)
It’s a no-stress, no-fuss bone broth that reminds me of the one my dad used to cook every few months when he made his delicious bean soup.
The reason I’m finally sharing this recipe is because of a couple I met while I was doing a Whole Foods demo a few weeks ago.
My table was set up near the meat department, and a couple came in to ask exactly which bones, how many bones, and what other ingredients they should get to make beef bone broth. Like millions of us, they had heard how nutritious bone broth is, and have been buying pre-made broths, but the cost was adding up, so they wanted to make it themselves.
The meat department employee told them all of the ways customers have told him they make theirs, and a few customers told them the “right way” they make theirs. Everyone had a different technique and recipe, but they all had a “make sure to do this”, or “make sure you don’t do this” rule for “real” bone broth.
The couple looked absolutely discouraged, confused, said “never mind” and started to walk away. They came by my table and I asked them if they would mind me giving them one more bone broth recipe – the one I make. I told them that while I’m a chef, this recipe doesn’t follow any rules, and is more of a guide, not a recipe. They said yes, and after I told them what I do, they looked totally relieved.
Just a simple, no-fuss way to make a delicious and healthy bone-broth at home that actually tastes great, and is actually easy!
I hope you’ll love this broth as much as my family and I do. It doesn’t cost a fortune, and is easy to make any time you’ve got a leftover chicken carcass on hand.
Every couple of weeks you’ll find me starting a batch of this broth in my slow cooker before going to bed. The entire house smells amazing for the next day or so as it cooks, unattended, on the counter. We all usually sip a mug of it as soon it’s done, then I put some into the freezer in 1-cup portions to use for recipes, and use the rest in the refrigerator to make a soup the next day with it.
Mesa de Vida’s cooking and seasoning sauces are the perfect all-natural flavor enhancer for your homemade bone broth. Add a new sauce every time you make it!
I hope you enjoy! If you try this slow cooker bone broth recipe, I’d love to hear how you like it, too!
*I have included the instructions for making this bone broth recipe in your pressure cooker as well, but I personally think the flavors are deeper and more intense when made in the slow cooker.
How to make flavorful bone broth at home
- Slow cooker or pressure cooker
- 1 for chicken broth: chicken carcass left from a roasted or rotisserie chicken add some chicken feet (pre-boiled for 30 minutes) for an even more enriched, gelatinous broth
- 1 lb for beef broth: beef bones marrow bones work the best for a very enriched, gelatinous broth, but you'll still get great flavor and nutrition from any beef bones you can get your hands on, or that are leftover from a roast
- 2 cups vegetable trimmings, or cut vegetables onions, carrots, celery, garlic, parsley stems are great
- 1 tb apple cider vinegar
- 2 tb Mesa de Vida cooking & seasoning sauce of your choice Mediterranean, Creole, Caribbean, North African, or Smoky Latin
- sea salt and peppercorns to taste
- 6 cups filtered water
- Preheat your oven to 500 degrees. Roast the bones until they are deep golden brown.
- Put everything else into your slow cooker or pressure cooker, stir to combine.
- For the slow cooker: cover and cook on low for 12-18 hours. For the pressure cooker: cover and cook at pressure for 1 hour, then let the pressure release naturally.
- Strain using a strainer lined with cheesecloth or paper towels, then pour into a shallow container to cool quickly. Pour into containers to refrigerate or freeze. *If you plan to freeze in glass jars, make sure you leave about 2 inches of space at the top of the jar to allow for expansion during freezing.
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