Bone Broth
soup, stock, bone broth
Equipment
- Slow Cooker
Ingredients
- 2 kg Chicken bones (approx 2 kg)
- 1 onion
- 2 carrots
- 3 stalks celery
- 1 tbs italian herbs
Instructions
- Roast bones in oven for approx 30 mins to just cook slightly and deepen flavour. Roughly chop all vegetable ingredients and add to slow cooker along with herbs and some salt and pepper. Add bones to slow cooker and fill up with room temperature water. Cook on low for 12 hrs. Check water levels and top up with water if water has evaporated a little bit and continue cooking for a further 12 hrs (approx 24hrs in total). Let cook before strain. Strain and discard the bones and vegetables, the liquid is now ready to use. You can put it in the fridge to cool and store for up to a week or freeze in smaller portion size containers.