Bone broth gets better the longer you simmer the bones in the water. Good bone broth has cooked for at least 12 hours. Great bone broth takes a good 48 to 72 hours. There are a few different ways to make it. We’ll go over them in more detail, but the general idea is to either use a stock pot on the stove, put your crockpot to work, or make something called perpetual broth where you continually cook and use the broth.
The method you use is a matter of preference. If you are going to be around, use the stove top method. If you work outside the home or want to keep the broth going overnight, a crockpot will be a better choice. Pick what works for you and start making some of this delicious broth.
Stock Pot Bone Broth
This is the traditional way of making broth and stock. You can make a large batch of bone broth and use even the largest batch of bones or a chicken or turkey carcass. Here’s how to do it.
Get out your stock pot and put the bones in there. It’s perfectly fine if they have some meat and cartilage on them. In fact that cartilage will dissolve and make the broth even better for you and your joints. Add plenty of water and a good splash of Apple Cider vinegar.
Cover the pot and bring the mixture to a full boil. Reduce the heat to low and allow your broth to simmer for 12 to 72 hours. Start the broth in the morning on a day when you’ll be home and let it simmer all day. Turn the stove off right before you go to bed. The next morning, crank up the heat and bring the broth back to a boil, then simmer all day again. Rinse and repeat for as long as you see fit. After a good 12 to 24 hours of simmering and sitting the broth will have most of the nutrients leached from the bones and taste great. The longer you boil it the better it gets.
Strain the liquid and store it in the fridge for 3 to 4 Days.
You can also freeze the broth for up to a year.
Crock Pot Bone Broth
If you don’t want to “baby-sit” your broth all day or continue to simmer it for 24 to 72 hours straight, put your slow cooker to work.
This works particularly well for a chicken carcass or any small batch of bones.
Put the bones in the crockpot and cover them with plenty of water. Again, adding a splash of apple cider vinegar will help get the most nutrients and minerals from the bones.
Cover and cook on low as long as desired.
Strain out the liquid and if you’d like, start another bath with the same bones. You can get up to 3 batches of bone broth out of each batch of bones.
Perpetual Bone Broth
Last but not least there’s something called perpetual bone broth. The basic idea is that you have a pot of broth simmering at all times. You dip out what you need to drink or cook with, add more water and bones as needed and keep it going. You can do this on the back of the stove, turning it off at night, but it may be safer and more efficient to make your perpetual broth in the slow cooker.
This is a good idea if you’re sick and are trying to get a constant supply of hot broth to sip on without a lot of work. Put your chicken bones in the slow cooker along with any herbs or seasonings you like, cover with water and cook for 12 hours. Then start dipping out a cup or two of broth at a time, refilling it with water each time. Use the broth for 3 to 6 days, then remove everything from the slow cooker, clean it and start over.