First, grab some bones. Any bones! Leftover chicken carcass from Sunday dinner? Perfect. A bag of beef knuckles from the freezer? Yes. You want bones that have a little meat and sinew still attached—that’s where the flavor lives.
Next, raid your veggie drawer. You need onion, carrots, and celery. Rough chop them—don’t stress about knife skills. You’re not on a cooking show! Also, grab a clove or two of garlic. Throw it all in the crock pot with the bones.
Add two tablespoons of apple cider vinegar. This is non-negotiable. The vinegar helps pull all the good minerals out of the bones. It sounds weird, but trust me, you won’t taste it. It’s like a secret handshake for broth.
The Pouring Part (Don’t Overthink It)
Now, cover everything with cold water. Fill the pot almost to the brim. And I mean almost—leave about an inch of space, or the first bubble will make a mess on your countertop. Ask me how I know.
No salt yet. I know, it’s hard. But salting at the end lets you control the flavor. Plus, if you salt now, the broth can get weirdly salty as it reduces. You’ve been warned.
Set your crock pot to Low. Not High. We are not in a hurry. Bone broth is a marathon, not a sprint. This is your chance to binge-watch a whole season of something.
