Slow Cooker Bone Broth (“Better Than Botox”)

This Slow Cooker “Better Than Botox” Bone Broth is full of natural collagen! Make chicken, pork or beef stock using kitchen scraps and this simple crockpot method.

Bone broth in large measuring cup.

I have a secret to share with you… I have a mysterious bag living in my freezer – my private stash. Every day I add a little something to it and hide it back away.

It’s not what you think. It’s bones. Chicken bones, beef bones, onion peels, carrot peelings, parsley bits, and celery ends. What normally would be tossed into the garbage is everything you need for a great bone broth in your slow cooker.

I also use this technique for my homemade seafood stock recipe, parmesan broth, and my instant pot bone broth.

Why Make Slow Cooker Bone Broth?

Bone broth is currently uber-popular and taking the nation by storm. It’s being touted as being better than botox, a cellulite reducer, great for arthritis and healing for the digestive tract.

Devotees in New York City buy it by the coffee cup for nearly $9! Kobe Bryant and the entire Lakers team love it to refuel post-game. There’s also a reason that chicken soup has been know for generations as a cold-fighter.

Here in Portland, we recently got our first bone broth bar, Jola Cafe. Like you would with coffee or tea, you can customize your cup, but instead of milk and sugar, seasonings like smoked paprika, garam masala, nutmeg, tabasco, chili oil, and sriracha are added from the self-serve bar.

I love that there’s the option to pick up a cup of this healthy bone broth on the go. However, I prefer to make my bone broth at home, in the slow cooker. It’s so easy and SO much cheaper.

When roasting a chicken, braising short ribs, chopping vegetables, and scrambling eggs throughout the week, add those bones, scraps and (rinsed) eggshells to a large ziploc bag in your freezer. When your baggie is full, empty it into your slow cooker, add water to cover and add a good glug of apple cider vinegar.

The vinegar helps pull the nutrients out of the bones, but don’t worry, you won’t taste it.

What if Bone Broth Doesn’t Gel?

It’s highly desired for your slow cooker bone broth to gel when cooled. This is a sign that it’s got plenty of great collagen and gelatin going on – those goodies that make your skin plump, coat your digestive tract, and cushion your joints.

However, don’t worry if your bone broth doesn’t gel, it’s still got minerals and nutrition galore. It could simply mean that your ratio of water to bones is too great, or the quality of your bones may not be up to par.

For example, conventionally raised chickens don’t have as much collagen in their joints and bones. Marrow rich beef on the other hand, will produce plenty of gelatinous goodness.

How To Use Slow Cooker Bone Broth

I like to enjoy my slow cooker bone broth straight up, in the late morning and late afternoon, like a savory cup of tea. Your slow cooker will provide you with about 4 quarts of broth. It will keep in the fridge for up to five days. You can also use bone broth in recipes, swap it in for any recipe that calls for broth or stock, like making soup or risotto.

Three jars of bone broth next to slow cooker.

How To Freeze Slow Cooker Bone Broth

For longer storage, I like to freeze my bone broth in silicone ice cube molds. Once the cubes are frozen, I package them up in a large ziploc bag. Each cube is about 1/3 cup of broth.

If I need to thaw some bone broth quickly, it’s easy to just pop a few of these cubes into a small saucepan or into a microwave to thaw them quickly. It’s much faster than thawing an entire mason jar of bone broth.

More Slow Cooker Recipes

Did you make this Slow Cooker Bone Broth?

Please leave a comment and rating below, if you loved this crockpot bone broth recipe. Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

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Want to make bone broth even faster? Try this Instant Pot Bone Broth recipe too. Plus, be sure to save those shellfish shells to make this homemade seafood stock recipe

Bone broth in large measuring cup.

Slow Cooker Bone Broth Recipe

This Slow Cooker “Better Than Botox” Bone Broth is full of natural collagen! Make chicken, pork or beef stock using kitchen scraps and this simple crockpot method.
4.93 from 169 votes
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Prep Time: 2 minutes
Cook Time: 18 hours
Servings: 4 quarts

Ingredients

Instructions

  • Place the bones your slow cooker. The bones should fill up about 3/4 of the slow-cooker.
  • Chop your vegetables and garlic, no need to peel. You can also add vegetable scraps and rinsed, crushed egg shells into your slow-cooker. You’ll be straining these out before consuming the broth.
  • Fill the slow-cooker with water. Season with a generous amount of salt (about 1 teaspoon).
  • Add 2 tablespoons of apple cider vinegar (you won’t notice the taste).
  • Cook on low and cook for 18-72 hours.
  • Strain the broth through cheesecloth or a strainer and cool. A good broth will usually have a layer of fat on the top, and will gelatinize when thoroughly cool. Remove the fat with a spoon and discard.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Equipment

Nutrition

Serving: 8oz. | Calories: 50kcal | Carbohydrates: 4g | Sodium: 37mg | Potassium: 149mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5185IU | Vitamin C: 2.9mg | Calcium: 21mg | Iron: 0.1mg

This recipe was originally published in 2015. It was revised in 2019 to add an instructional video, and again in 2023 to add new photos. The delicious recipe for Slow Cooker Bone Broth remains the same. 

370 thoughts on “Slow Cooker Bone Broth (“Better Than Botox”)”

  1. Thanx for the idea. I am making my own stock for years, but I never thought about doing it in the slow cooker. I also like the idea of using the celery and carrot ends!

    Reply
          • 4 stars
            Bones can be chicken, turkey, pork, beef, fish and pretty much anything else. There are some variations one might make depending on the bone type but a simple goodle search will take care of that. Fish is the only one I do differently.
            Ideally use organic bones, none organic animals are often fed GMO feed and traces stay in the fat.
            On a side note, I leave the fat that’s on the top, it’s a very healthy fats and healthy fats are good for us.

          • 5 stars
            Ideally, the bones you use for any bone broth should be grass fed and grass finished….at the very least grass fed/organic grain finished. They are the healthiest for you because as the saying goes…you are what you eat. Chickens intuitively know what they need in their diet to be healthy and when they are free to roam and forage they are the healthiest for us, as are their eggs. Compare the color of the yolks from grass fed/grass finished eggs to “free range, housed organic and factory raised eggs and you’ll see the difference. They are more orange and contain higher levels of omegas!

          • I have a really good butcher shop that I buy from when I want to make really nice stake or pot roast. Every time I go in there I buy a bag of soup bones. They are usually frozen and cost about 5$ a pound. I toss them in my deep freeze and use as needed. You can get soup bones from the butcher counter at the grocery store but I find that they are super small and way over priced. I’ve also found soup bones at my local Rancho Market.

    • I almost added eggshells to my bone broth, but was worried they wouldn’t dissolve and small pieces would get in my broth. Can you tell me how the shells break down, and what the benefits are?

      Reply
      • Eggshells are composed of calcium carbonate, thus they are a good source of calcium. The vinegar you add to the pot is what actually breaks down the egg shells. The acetic acid in the vinegar reacts with the calcium carbonate to make free calcium, water and carbon dioxide. By heating your broth, you speed up the reaction so by cooking your broth for the length of time required by this recipe, I wouldn’t be surprised if your shells had completely dissolved by the time you go to strain it. If you’re concerned, just add a little more vinegar to the pot, that should do the trick!

        Reply
        • I HAD 6 HOURS REMAINING ON THE COOK TIME ON MY CROCKPOT. I HAD THE TOP AJAR FOR VENTING AND I WOKE UP TO NO LIQUID AND ONLY THE BONES REMAINING. ANY ADVICE WOULD BE APPRECIATED. THANK YOU

          Reply
          • That’s also happened to me. Not known what else to do I added more water and hoped for the best. It was great. I also feed the broth to my dog who loves it to. The idea of adding eggshells is genius. Thanks for the recipe!

      • Egg shells are comprised of calcium carbonate, thus they are an excellent source of calcium. The vinegar used in the recipe contains acetic acid which reacts with the calcium carbonate to break down the shells and release the calcium into the broth. Adding heat to a reaction like this can help speed it up, so I wouldn’t be surprised if your egg shells had completely dissolved when you went to filter your broth at the end. If you are concerned about them not dissolving completely, just add a little more vinegar.

        Reply
      • 5 stars
        I don’t think they are meant to break down, after your cooking process is done you should pour broth through a fine mesh strainer or sieve. This will remove all the bits of food/egg shell/vegetable skins etc.

        Reply
        • Can you provide advice on the large difference in cooking time? What should we look for to turn it off? 18-72 hours is a big range. Thank you!

          Reply
    • Someone mentioned pressure cooker. High/low pressure? And for how long? I cant wait to try this. I just got back from the store and I dont want to wait for 3 days in crock pot.

      Reply
    • Bone broth has been a game changer for me. Finally cleared my skin after years of not understanding what I was missing. Recommend Sante Sonomas Revitalize bone marrow on amazon. Adorable and one of the most potent. Also Ancestral supplements is a really good one too but much more on the high end.

      Reply
      • you cleared your skin from what? can you be more specific. My husband suffers from psoriasis and I am looking for help. thanks.

        Reply
    • Can you add hot water or does it need to be cold? Can you use lamb bones? And what do eggshells provide?

      Reply
      • Hi Vanessa – You can add hot water if you’d like. Lamb bones are just fine if you like lamb flavor! The egg shells are said to provide extra calcium to the broth.

        Reply
        • 5 stars
          Do not add hot water to bones. Use cold/room temperature water. The bones pores need time to open up. If you use hot the bones “seal” in the marrow.
          Great recipe.

          Reply
  2. I am going to start doing this now! Long time back I read about a similar technique in martha stewart and I started making my own stash but I totally forgot and ended up throwing it hehe! But Thanks for reminding how easy and useful this is!

    Reply
  3. Thank God I found this post! I recently got shot from my man for regularly leaving the stove on for 3 days. I told him its to create this delicious and healthy broth that you can’t get if you just boil bones for a couple hours or so. He’s not convinced that the health benefits outweigh the cost of electricity that it takes to run the stove that long lol. Thank you for solving my dilemma! Use the slow cooker. Duh! Thanks for posting!

    Reply
    • The basic receipe
      was featured on Dr. Oz,,,bones alone give you amazing health benefits but of course including veggies etc makes it tastier.

      Reply
      • I would definitely do this, but without the scraps of egg shells. I like using beef boullion cubes or 1/2 of one in hot water when I get hungry between meals.

        Reply
        • 5 stars
          Much healthier to make your own, tastes a million times better and you actually feel better to. Far too much salt in processed cubes. Enjoy!

          Reply
        • 4 stars
          The cubes totally defeat the purpose. It’s not broth for taste or soup, it’s an elixir of nutrients for your health.. full the minerals, vitamins etc. Cubes are full of preservatives and sodium which are unhealthy. They are a cheat sheet for added flavor when making soup but bone broth is a completely different philosophy. My bf had a hard time understanding this. He was like “why would you make that” “that’s not how you make beef broth” “sounds disgusting.” So I sent him oodles of info on its benefits and he finally got it. We use one full beef knuckle from the butcher. Works great.

          Reply
          • Leaving a gas stove on unattended (especially for such along period) is a major fire and explosive hazard. If the burner somehow blows out, the gas won’t stop and your house could fill with gas. If something falls and lands on the stove, a fire could start. He obviously feels that a delicious bone broth isn’t worth his life or his home. But hey, I suppose he could just be mean and controlling though.

  4. I’ve been making bone broth for years. I have my slow cooker going every Saturday and I usually don’t even get a chance to put the broth in the freezer because we use it up so quickly during the week. I love the idea of adding the scraps and bones in a freezer bag. What a great tip! I never thought of adding egg shells. I’ll have to add that to my pot next time around.

    Reply
  5. I was lucky enough to receive some homemade bone broth and I agree, it’s divine. The flavor is so rich there’s really no way to describe it, you just have to try it. I made a simple stew with it as the base, added chicken thighs, carrots and rice. A bit of Dijon mustard in the stew pairs wonderfully and adds a unique undertone. Thanks for the post on how to make it!

    Reply
  6. I make broth all of the time, (it is even better since the store started carrying calves’ feet; I like the pieces that stop at the ‘ankle’ for esthetics – perfect gel), but thanks for the tip of storing the assorted bits in the freezer and adding the egg shells! I love ideas that take the workload off of my brain.

    Reply
    • Not a dumb question at all Alicia! You can either use bones from a leftover chicken or roast. Or, you can ask your butcher if they carry bones. My local market has the bones in the refrigerated pet section. Hope that helps!

      Reply
      • I’m reading about bone broth, and noticing that you’re saying it’s ok to use cooked bones… But the other places I’ve read about it it, say to use raw bones, otherwise all you get is “stock”. ??

        Reply
      • You can also buy pork neck bones in your meat section at your local grocery store. They make great broth. Of course you cook the neck bones in a pot of pinto beans to get the meat off of them first.

        Reply
      • I am making my bone broth from chicken bones for the very 1st time myself instead of buying it. I added a chopped onion some garlic and some Ginger as well as salt and pepper. I am putting it in the crock pot on low and hope that by to morrow night it is as wonderful as I expect. From now on I will save my bones in the freezer with my of vegetable leftovers as well and I can’t wait to add the egg shells for even more nutrients. Thanks for all the great tips guys!

        Reply
    • Hi Barbara – I don’t believe the size of the meat matters. If you cook it long enough, you should get all of the nutrients and flavors from the meat. However, it may cook faster if you use smaller pieces.

      Reply
    • I have been thinking about making bone broth for quite some time. The idea started when I was doing the Keto diet. Now I am trying out an anti-inflammatory way of eating, and iron chef Michael Simon mentioned that , while doing this plan he has been incorporating bone broth into his eating plan daily. I don’t have much information to speak of, but in knowing that most diseases iand ailments are caused by inflammation, I have decided to try this out.
      Per your question, I spoke with my butcher today and asked which bones to use and he said that Marrow bones would be excellent. Unfortunately, they didn’t have any so I bought some neckbones and beef shank. He said that since the beef neck bones were cut up a little smaller, they’d have more exposed marrow. There’s a lot of meat on there and I was thinking of making a borscht with some broth. I’ve been cooking this on low for 5hrs, 40 min. I just realized that I had saved frozen chicken wing tips to use for stock. Should I throw them in? Is leaving a crockpot on low a safe temperature for the bones or meat to stay untainted for 72 hours? Honestly, my house is like an icebox so I don’t fret too much, just have never tried this.

      Reply
    • Hi John – If you have bones that have been roasted, by all means, use those. They give the broth a richer flavor. However, you can also throw raw bones into the slow cooker and get a great flavor as well.

      Reply
    • Do I need to go to lowest temp on slow cooker after cooking for over 12 hours on 10 hour temp? There is one below called warm, am I safe to put broth on this for about 12 or so hours?

      Reply
    • Hi Debbie! The longer you let things cook together, the more intense the flavor. However, you’ll still get great flavor with just 18 hours. The time is up to you. Hope this helps!

      Reply
      • I have stoped eating meats raised on grains, with growth harmones & antibiotics. I buy pasure raised meats, (chicken, & wild caught fish) & eggs.
        Where can I get “organic” bones?
        Because if they are not born & raised organic, the harmones/antibotics are in the supermarket bones.

        Reply
        • 5 stars
          I buy my organic, hormone/antibiotic-free bones online. I usually substitute bison broth for beef broth, so when I need bones for bison broth, I order them from http://www.wildideabuffalo.com If you prefer beef bones, you can just type “organic beef bones” into google and pick whichever online merchant appeals to you most.

          Reply
          • 5 stars
            Hi,
            I throw all my organic bones in the pot with everything else. I also have the butcher cut up my venison (deer) neck and ribs etc. and throw in with everything else. I have not chemicals on my land and many deer because it joins the Fed. parkway. For those who know nothing about deer…it is naturally low in fat and very healthy. Never knew what to do with the bones until now! Tastes GREAT!

      • Cooking is accomplished with the combination of time and temp. Without heat it will never be done. (Look to a Sous Vide cooking temps and times chart for examples of how things work together but dont use them for this recipe) Lower temps will give less evaporation but will take much longer to cook. The clue here is to simmer but not boil. Simmering requires less heat to maintain a temp where a rolling boiling needs more heat to maintain the boil. REMEMBER an uncovered pot of water boils at 212F regardless of the heat applied. More heat brings a boil on faster, less heat will take longer to boil if ever. Either way once things come to a boil turn the heat down to a simmer and watch the water level, adding more as needed, added water is better if it is already hot as to not increase the cooking time. Generally chicken is faster to cook since the bones are smaller, less dense, and more porous.
        My Recipe starts with chicken wings baked/roasted for about an hour than striped of the meat, the remaining skin, bones, fat, cartilage and connective tissue are returned to the pot, covered with water and brought to a boil. Than simmered at a lower heat for ~15-20 hours adding water as needed. NOTE, before cleaning the roasting pan I put boiling water in it, scrape and bake it to loosen the stuck on bits (fond), than add the baked water to the broth for the simmering, adding even more flavor.
        Chicken feet work well also, as they are almost all bone and connective tissue, like backs, and necks.
        Strain the bones and bits out, add your veggies simmer for 30 min blend with a stick blender Or just add the veggies for the last hour and remove them with the bones and bits before storing and use. Use the meat as desired, for a salad, or returned to the broth for service.
        Longer cooking with less water replenishment will concentrate the flavor and nutrients so you may need to add water when ready for use.

        Reply
  7. just made it!! cooked it 24 hours. didn’t strain it, cooled it and took all the fat off, then we ate it like a soup!!
    we feel stronger already!! cant’ wait to try it again

    Reply
      • I’ve also been making my own broth for years but I’ve always done it on the stovetop and I really love the idea of the crockpot since I can cook it longer and slower to get all the nutritional benefits!! Every time someone in my family starts to get a cold I start the broth and many times we’ve warded off viruses just by having a cup/bowl. “Better than Botox”…?? I’m just curious how much someone would need to drink to see a difference in their skin. I tend to retain water so when I drink a lot of broth my fingers get swollen. I try to add more water than usual and if I ever use store bought chicken stock for anything I always use low sodium. Anyway, just curious about the specific health benefits just out of curiosity. Thanks for posting Erin 🙂

        Reply
        • Hi Denise – This bone broth really does aid with your skin because it is full of collagen and nutrients. However, I’m definitely not a doctor, or even a health specialist, so I can’t account for how much you would really need to drink to see a difference. My motto is – Everything in moderation. I enjoy drinking the broth to help to get some of those nutrients that may be lacking in other areas of my diet. Hope this helps!

          Reply
          • Denise, it’s the chicken stalk that is making your fingers swollen, it has a lot of salt, even the low sodium ones have a lot, you do not need to add stalk to your broth, only water.

          • 5 stars
            My crockpot on low runs hot. I did venison bone for 48 hrs along with celery, carrots, onion and garlic. It yielded about a quart. Does this sound like what others have gotten?

          • 5 stars
            I’ve made my own bone broth for years. I had a small milia at the inner corner of my eye; the dermatologist wouldn’t remove it, as it was too close to my eye. I drank the broth all weekend while it cooked. My milia was gone by Monday morning! It wasn’t my plan, but made me realize the potency and potential of bone broth!

    • I haven’t done a lot of research on microwaves myself, but a science fair display at my son’s school stuck with me. The student had taken six houseplants and watered them equally with tap water for the first three, and with microwaved tap water (that had been cooled back to room temperature) for the other three. The tap water plants looked fine and healthy, and the microwaved water plants were absolutely wretched.
      Either way, it’s safe to say there’s no harm in slowly reheating it on the stove, so why not just do it that way? It really doesn’t take that long.

      Reply
    • From experience and watching the British Baking Show that microwaving ingredients to melt or warm changes the molecular structure and changes the bake…..just information……

      Reply
    • Hi D’Anna – You can definitely use pork bones. Any bones you have on hand should work great. I think the pork would be AMAZING! I’d love to hear back on how it turns out!

      Reply
  8. Hi.

    Great recipe.
    A couple of questions;

    1. Should the bones be uncooked / raw, or cooked ones?

    2. I don’t have a slow cooker, so how long should I cook this on low heat in a regular pot, after bringing it to a full boil?

    IHope to hear a respond on this.

    Thanks ahead.

    Sincerely.

    Linda

    Reply
    • Hi Linda – You can use cooked or uncooked bones. Cooked will have some more flavor, but uncooked work just as well. After bringing to a boil, I would let this simmer for at least 4 hours on low heat. I hope this helps!

      Reply
    • 5 stars
      You can use an electric pressure cooker also. I pressure for an 1 1/2 hours then cool and check if the bones are not a little brittle where a fork goes in I add more water and pressure again for 1 1/2 hours. After I get the results I want from the bones I add my vegetable and cook then eat. I will be adding some vegetables now when starting. I am giving the brittle squashed strained bones to my dogs in their food with some water. They love it also. You can preserve by canning in pint or quart jars if you are not going to use immediately or have a lot.

      Reply
      • I often read that cooked bones should not be fed to pets, only the raw bones. Bone broth is good for pets just like people

        Reply
        • The reason you don’t want to give the cooked bones to pets is because they splinter and tear their intestines up, which can be fatal. Raw bones are not as brittle.

          Reply
          • Yes! As a vet tech I have spent hours in surgery and recovery with pets to remove bones. Cost the owner an easy $2000. Not worth the pets life or the family’s budget.

  9. Hi again.

    Sorry, but I forgot to ask you two more questions.

    1. In the instruction, you say to chop the vegetables, AND the garlic…the garlis isn’t among the ingredients. So I’m wondering if there should be garlic included, and if so…how many cloves?

    2. After filling jars with this broth, how long does it last in the fridge?

    Reply
    • Hi Linda – Thank you for catching that! I amended the instructions to include the garlic (2 cloves). However, it is optional. Feel free to use as much or as little as you would like. In the fridge, the broth should last up to 5 days. If you’d like to store it for longer, I’d suggest freezing it. It will last in the freezer for up to 6 months. However, if freezing in mason jars, be sure to leave space in the jar, so that the jar does not crack.

      Reply
    • 5 stars
      You are giving your dog cooked bones? Madness. My dogs eat raw bones but cooked bones can be deadly. Please don’t do that.
      My dogs get bone broth every day. I also make it in my InstantPot. My Terrier has an old hunting injury and it hasn’t bothered her since starting the bone broth.
      If only I ate as well as my dogs !

      Reply
    • Pressure cooked bones do not splinter. I know a guy that has been feeding them to his 2 boxers for 15+ years and they’re fine. They basically just crush up and dissolve.

      Reply
  10. I would recommend using organic bones. If you are making the broth for health reasons-to help arthritis, digestion, etc. The bones from any butcher may have been antibiotics or worse in them. I also used water from my Brita filter so as not to get any unwanted lead that could possibly in the water. Just a suggestion.
    Good luck and good health .
    God Bless.

    Reply
    • 5 stars
      This is hard to find in South London. I’m going round butchers to ask whether they sell organic meat. Morrisions told mewhat they have is ‘farm assurred’ meat, that because of the way , animals can’e be grazing all year. so its mostly farm raised. I think wha I wanted to know was whether the meat is organic i.e grass fed animals but I still am not sure.

      Reply
      • Hello! I’m finally cooking my first batch of bone broth after hearing about the benefits of it from my best friend. She advised to use raw chicken wings or drumsticks and only organic. I live in the UK too and found that certain Waitrose stores sell organic wings/drumsticks. (Chicken wings are much cheaper than the drumsticks). I used this receipe as a guide and added fresh turmeric, fennel to the mix as well. 4 hours in and aiming for 30 in my slowcooker. Wish me luck!

        Reply
      • 5 stars
        Farmers market? There plenty on London. I’m in Brum and get them when it comes once a month. Though my local butcher gives me the bones for free! Find your local butcher. Supermarkets rarely sell them x

        Reply
    • Hi Lorie – You can use whatever herbs you like the best! A seeded jalapeno should add some good heat and interest to the broth – I’ve been meaning to try that combination. Bay leaves would be amazing! I almost always have some parsley in my bag of frozen vegetable scraps, so that’s usually thrown into my version. Hope this helps! Have fun experimenting!!!

      Reply
    • Hi Christy – It is perfectly OK to use frozen bones. Just be sure that they have sufficient time to cook so that all the nutrients will be released.

      Reply
  11. Hi Erin,

    I will definitely try your recipe! I tried making bone broth today and it turned out very “oily” tasting. Any ideas of why this is? I tried to skim the top but it all looked the same. Thanks for any advice! Lynn

    Reply
  12. I’m making my first batch today. However I have a whole chicken. Do I take the meat off when it’s done and let the bones cook for 24hrs?

    Reply
    • Hi Sandra – That sounds like exactly what I would do! Go ahead and set the meat aside for another recipe, or just throw it into your bone broth when it has finished cooking. Hope this helps!

      Reply
  13. We had a show pig butchered and somehow ended up with head in the freezer. Is there some way to use that to make bone broth?

    Reply
  14. thanks for this post! I got a kick out of reading the questions (2 garlic cloves or 3??) … did no one else grow up with a stock pot on the stove all winter?? No recipe needed guys, just clean out the fridge!

    Reply
  15. You said that this should produce about 4 quarts of broth. After cooking it for 48 hours I ended up with about one and a half quarts. Should I be adding water as it cooks to keep it from condensing too much?

    Reply
    • Hi Charli – You can definitely add water during the cooking process if it’s condensing quite a bit. The amount of broth that you get will vary based on how full your crockpot is with bones and vegetable scraps as well. Hope this helps!

      Reply
  16. Hey Erin!
    I just bought a book off amazon called Brodo. It’s a bone broth book from a guru in NYC. You’d love it! I have a bag of bones in my freezer right now ready to simmer. Do you freeze in mason jars? I’m concerned about them cracking. I bought the wide mouth ones in hopes that it will prevent breakage.

    Reply
    • Hi Jennifer – When freezing, definitely leave at least an inch of empty space, otherwise the jars will crack. I freeze mine in mason jars all the time and it is just fine this way. Enjoy!

      Reply
  17. 5 stars
    Your recipe sounds amazing, but I am cooking for one and my freezer is full. Instead of freezing, can this be canned in a pressure canner?

    Reply
  18. 5 stars
    Thank you for sharing. I really love drinking bone broth. I’ve ben drinking Au Bon Broth and I like it so far because of how it helped me with my sleeping problems.

    Reply
  19. After cooking the whole chicken, I pick the meat off the bones and then I strain. Instead of discarding, I put it in the food processor then freeze the “mush” and use it as “filler” for other meals.

    Reply
      • Hi Sandy, I use deer bones. I never put chemicals on my property and joins Fed. parkway. So I consider them grass fed and organic. For those who do not know about deer…they are very low fat, very lean. They won’t eat anything that is not good for them. They eat only grass and grains. Venison is a very healthy meat to consume. I have the butcher cut the neck into several pieces and keep the bones, such as ribs etc. This is what I add to my broth with organic beef bones that have been cut into about 2 inch pieces. I throw everything else in like the egg shells, celery, carrots, garlic, parsley and just everything. It tastes GREAT!

        Reply
  20. 5 stars
    I have my slow cooker going as I type this. Coming up to 18 hrs. This is my first time. Acupuncturist told me to consume bone broth due to not sleeping, poor concentration etc. I am excited to see how I feel after drinking the broth. I got an organic chicken but the bones did not fill the slow cooker. Smaller chicken. Hopefully the ratio of water to bones will be ok.

    Reply
    • I think that you will be great regardless Theresa! It may not be as thick with fewer bones, but you will still get some great health benefits from the bone broth. I hope you enjoy!

      Reply
  21. 5 stars
    Hi my doctor got me into cooking bone broth. She told me to buy always organic and buy a whole organic chicken and after 8 hours on low to take the meat off the bones for the freezer. Continue to cook the bones and veggies for at least another 24-36 hours and also add more filtered water. I also use Himalayan pink salt!

    Reply
  22. I’ve read through the comments and several sites to see–wouldn’t it matter a lot that these bones be organic?? . Animals store the antibiotics and everything else given them in their fat and sinews . I would think we’d be getting a super concentrated amount of bad stuff in this bone broth.
    And yet it’s very hard to find organic beef with bones, chicken a little easier. I want to do this but can’t get over thinking about the hidden stuff.

    Reply
  23. I did 72 hours in the crock pot on low and it burned! It was very bitter, and think we’ll just throw it out 🙁 I guess I’ll have to try again and do much less time?

    Reply
    • Hi Jill… Hmmm. I’m not quite sure what happened. Make sure that you have enough liquid in there and yes, maybe try just giving it 24 hours? It sounds like your crock pot may cook hotter than most. I hope this helps!

      Reply
  24. Are my bone broth I have the butcher cut it up into two in pieces to get the bone marrow out that’s where you get the best and I also soak my egg shells for a couple days and it’s Ziploc bag with vinegar so it gets all the calcium and also the membrane in the egg is very good for you so make sure you put that in the kettle to and if I have too many eggshells I just crush it and put them in a ziplock bag in the freezer with vinegar on them yet did you get more goodness out of it. I have a lot of sunchoke flowers or Jerusalem artichokes whatever you want to call him and I add them and some of the leaves to the broth and also some of the feelings from them after I scrub them up good and I use the plant leaf it’s on my yard and anything like that but that’s good to eat the greens and I put them in the kettle with the bones I cook them slow on top of my burner first so they both fit in that kettle when I go to slow cook them I have a slow cooker kettle also when you when you get ready to strain it make sure you have a fine soon that will do it and sometimes I put cheesecloth and if the if I use eggshells because the egg shells might go through if they’re crushed so I just put cheesecloth in the strain or first

    Reply
  25. 4 stars
    I followed all your instructions.
    I have a small 2 qts crock pot .
    I left it in low for 72 hs.
    My broth came out really dark. I made it with chicken meat and bones.
    the veggies were really dark at the end of the process, like burnt and everything looks brownish. Is that normal ?
    I don’t like the taste too much but I will drink it.
    Next time I will try with cow bones.

    Reply
    • Hi! I’ve noticed that the color of my broth comes out differently every time for some reason… Also, it seems that some crockpots are cooking at a higher temperature than others. I would suggest keeping an eye on it and giving it a taste after 36 hours. Hope this helps!

      Reply
      • 5 stars
        try just cooking the meat and bones first. Then take the meat off the bones when meat is done and put into the fridge don’t put the vegetables in right away. Cook bones around the 72 hours mark Add the vegetables let cook when soft puree them into the broth and strain.
        For a meal with the broth, add the meat back in and any vegetables you may want to eat with the meat. I hope this helps.

        Reply
  26. I had forgotten about garlic being toxic to dogs until reading comments on this recipe for bone broth. Turns out, I was specifically making this batch for my dog so I will save for my use instead. As more and more pet owners are learning about the benefits of bone broth for their fur babies, it would be a great idea for you to mention this next to garlic in the ingredients.:)

    Reply
  27. A few questions:

    1. Ho much water should you actually put in? I just made this recipe and added about two – three cups but didn’t get a frothy too so thinking I might have added too much water from the jump.

    2. It says ler it come to a boil first. I didn’t do hat properly either, I don’t believe. Should the slow cooker be out on high at first and then set to low after?

    Thanks in advance!

    Reply
    • 4 stars
      I would recommend doing some research with recent, up to date info on garlic for pets/ dogs in particular. It’s now widely accepted and used in many pet formulas (particularly for flea control) and has been debunked as toxic by many reliable sources if used in normal, reasonable amounts. It’s not the same as onions. In all the research I’ve done they are unanimously considered toxic.

      Reply
  28. 5 stars
    I just made my first pot of broth it’s cooking on my wood stove wondering if I can eat my veggies I put in like carrots turnip celery ??? Thanks Sharon

    Reply
  29. Thank you for this recipe! I made my own bone broth for the first time this week and it was delicious. However, I accidentally left it out overnight after I turned the slow cooker off. It was out on the counter for about 10 hours from when I turned the slow cooker off last night before I put it in the fridge this morning. Is it trash now?

    Reply
      • I have left sushi in the microwave all night and still eaten it the next day without getting sick. In fact I have been conducting experiments on myself for almost a decade now on how long I can leave food out for and still eat it without getting sick. I have a bad habit of leaving food in the microwave to keep it away from my cats and then forgetting about but I dont want to waste it so I heat it up again (if it was cooked to begin with) and eat it. I once at a chicken sandwich that had been in my car wrapped in foil for 2.5 days in 45 F weather, not sure how much it heated the car but it was still quite yummy and I did not get sick. If it was me, I would have frozen it for awhile & then made a good soup of it. my pets could have def. eaten it without freezing and wouldn’t get sick. I don’t want anyone else to get sick though, so that is me & I can not tell everyone it is ok, you will have to use your own judgement but I offer my experience to help you decide. I also had an Angel help me bless my microwave a long time ago using a ritual which I could not repeat by myself so maybe that has something to do with it? We also blessed my car and several other places around the house at the same time so I dont know, but since I have access to good medical care, I’m pushing the limits of what we consider safe & doing what I think my animal like ancestors would have done and finding I do not get sick. In other words, if it still smells good and tastes ok, it is. Note- I am on the autism spectrum and have better senses of smell & taste then most neurotypicals, so I may be better at detecting when something is going bad?

        Reply
  30. 4 stars
    Thanks for this great recipe!
    To distinguish between the fat layer and gelatin … will the fat layer be more opaque and white?
    Is it for health/dieting reasons to remove fat or is it safe to keep and consume the fat layer?

    Reply
    • Hi Haley – The opaque, white layer will be the fat. You can definitely remove that if you prefer. I normally will leave it if there is not too much of it.

      Reply
  31. Does this help get rid of wrinkles? Particularly deeper ones? For example, the line that can form above the nose and in between the eyes? I guess I’m asking… besides the health benefits, is it turkey better than Botox?

    Reply
  32. I am so happy to have found this recipe. I am having gastric sleeve surgery this month and it is necessary to have clear broth after recovery. Thank you for sharing. I will be making a bunch of this in advance.

    Reply
  33. Have you ever used a ham bone? I froze the bone from our Christmas ham, and thought I could use that with zny others that we save in the freezer. Can’t wait to try this! A turkey carcass would work great too, right?

    Reply
  34. 4 stars
    Hello There. We are a deer hunting family. Would deel bones be acceptable as well for bone broth? Thanks for the inspiration and information.

    Reply
  35. This is my first time making beef broth and it came out a beautiful dark brown! It seems that I have a lot of oil floating on top of my broth in the jars. I. Think it may be from roasting the bones with a coating of olive oil. Will the fat harden underneath it so I can easily remove it? Any suggestions?
    Thank you!

    Reply
      • 5 stars
        After straining the broth, I pour it into metal bowls and let it sit in fridge 1-2 days. Then I skim and discard the entire layer of solid fat that forms, scooping up stray bits of it with a hand-held strainer, so it’s perfectly clear and then pour into glass containers for the freezer. I’m probably discarding collagen plus fat but it’s all in one layer and I can’t possibly tell the difference so it all goes in the trash. I use it for cooking grains, soup base, and adding it to food before reheating (using the steam function on the Instant Pot).

        Reply
        • 5 stars
          marge201, instead of discarding the fat at the end you could save it and use it for cooking to add a boost of flavor. That way everything from the bone broth gets used. I even use it in place of butter when I toast bread for sandwiches. Mmmm!

          Reply
  36. 5 stars
    I discovered this works incredibly well in the Instapot if you want to try an alternative to the slow cooker. It cuts the cooking time to about 45 min, I also think the pressure cooking effect brings out more flavor. Thanks so much for the recipe.

    Reply
  37. Hello Erin,
    This is Fiona. I am a huge fan of your work and would love to include you in my round up post.

    If you would like to participate, please answer this following question and I will link your site to this post on https://www.bbroth.com:

    What is the greatest health benefit that bone broth has given you?

    Thank you so much in advance,
    Fiona

    Reply
  38. 5 stars
    I made some of this and it turned out just like the picture. It tastes fantastic too! My question is how much of this do I need to consume each day to get the most benefit. I could drink all of it now it is so good

    Reply
  39. I have been making chicken and beef stock like this for YEARS , it amuses me that in NY it is now the rage at $9 as cup. My Jewish and Italian heritage always start out soups with good homemade broth from stock. Maybe that is why my family has good skin and live long lives

    Reply
  40. Any idea if digestive issues associated with eating beef, would be the same with a beef bone broth? I have a terrible time digesting red meat so I usually try to avoid it, wondering if the bone broth would have the same effects? Through my research it seems like beef bones and seafood collagen are the most effective but beef seams easiest to work with.

    Reply
    • Hi Jeannie – I would just skip the ACV this time. It will still be great (and great for you), but it may not have pulled all the nutrients. You’ll still get great benefits from this batch.

      Reply
  41. Hi there! Thanks for sharing! Can u tell me what size slow cooker u used? And how many cups of broth do u end up with for this recipe? Thanks so much!

    Reply
  42. What is the best way to store bone broth? I see most pictures of it in Ball Jars. How long can it be stored?

    Reply
    • Hi Patti – You can store the bone broth in the freezer for up to 3 months. Just be sure that you leave about an inch of free room in the top of the jar to account for expansion during freezing. Hope this helps!

      Reply
  43. 5 stars
    Hi.!! I just have a big doubt… after cooking it for 40 Hours i realised there was no more liquid.!!!!! This should not happen, right??? I mean i know slow cooker does not loses vapour… so i added some more water but im Sure it shouldnt be like that… even if its my first time using it.. please help and recommendations :)))

    Reply
    • Hi Laura – That’s definitely odd that all the liquid evaporated. Adding additional water should not hurt it. Perhaps it is cooking at too high a temperature? You may also want to be sure that the lid is set on properly. Hope this helps!

      Reply
  44. 5 stars
    I have been making broth for years in my crock pot. So much faster and easier. I have 2 plastic containers with a lid in the freezer and I just add bones and veggie parts as I cook. When they are full I place all in my crock pots and cook for 2-3 days. After I drain into a super large pot and let cool I strain the fat off the top. I then heat back up and can according to USDA recommendations. This way I always have tons of pints of broth to either heat up or use in cooking.
    Joys!!

    Reply
  45. Looks easy enough and yummy! I don’t see any protein on the Ntrition Facts chart though…? I thought bone broth had collagen- which is protein…???

    Reply
  46. This recipe looks great. Quick question, my slow cooker can only cook for up to 8 hours max on low. I was wondering if I can “re-cook” the broth after the 8 hours is up for another 8 hours?

    Reply
    • Hi Austin – I use bones from cooked meat, but you can also use raw bones. The cooked bones tend to lend more flavor, I’ve found. The egg shells can be either cooked or uncooked as well.

      Reply
  47. 5 stars
    Hi Erin,
    I’m in the process of making this for the first time! It’s been about 18 hours in the crockpot on low and I noticed the broth is beginning to disintegrate. Is that normal?

    Reply
    • Hi Erica – Do you mean the bones? It should be OK, but I would maybe stop the cooking process now if they’ve cooked down that much. Hope that helps!

      Reply
  48. 5 stars
    I just heard about Bone Broth on The Chew a couple weeks ago. This is so interesting to me. I have bought some in the store. But now will make my own. I will start saving all my meat bones and vegie scraps. But in the meantime theres a farm very close to me that sell chicken feet. I will use those at this time as I heard and read it great broth if you use the feet. I grew up on on farm over 50 yrs ago. N If my grandma only knew what chicken feet would be used for.

    Reply
  49. So I made bone broth for the first time & the recipe said to leave it in the crock pot for 24-48 hours on the highest setting. It was in there for about 26 hours & when I opened it up, there was almost no liquid left in it. HELP! What went wrong?

    Reply
  50. Hi Erin,
    Can one make this Bone Broth using raw marrow bones or must they be roasted/braised beforehand as the recipe says? I want to start off using fresh everything and later move to using scraps.

    Reply
  51. 5 stars
    I have been having stomach issues and looked on line and bone beef broth was recommended. I made this as directed for 48 hours. Removed from my slow cooker and strained, then placed in an ice water bath. I was surprised how fast the fat solidified and the broth gelled up. I will make this again…..the only problem was smelling it for 2 days while it cooked……kept waking me up because it smelled so good! Thanks for sharing.

    Reply
  52. I would like to try this recipe, but you say it has to be cooking for 3 day. I hope that this is wrong and I don’t have to cook this recipe for 3 hours. There is no way, that I can have something cooking for 3 days.

    Reply
  53. Hi! Just curious, in the recipe it says to remove the fat from the broth after it has gelatinized. I’ve been told before that the gelatinized far works to seal the bottle and Kerri’s the broth fresh- as long as you used sterile bottles- is the removal more of a preference? I ‘ve made homemade broth before and dumped everything, gel fat included- into the soup or whatever I am making with the broth… Is that bad?

    Reply
  54. I roast my bones for 40 minutes in a 400 degree oven then add vegetables, etc to roasting bones for another 40 minutes then put them in Ina stock pot and add water 2 inches above bones, etc. Bring to boil then simmer. Only simmered for 8 hours. I’ll see what it’s like tomorrow morning. My first time making this.

    Reply
  55. 5 stars
    I made mine, but used the entire piece of meat with bone and meat attached. (I used short ribs) Does this still give you the same benefits with the meat attached? The broth is still tasty!

    Reply
  56. I am trying chicken bone broth for the first time in a slow cooker. There was some meat left on the bones. Will this detract from the cooking process extracting full nutrients from the bones?

    Reply
  57. I was wondering if after I de-bone my chicken after making chicken soup can I put those bones back into a slow cooker and make bone broth?

    Reply
  58. 4 stars
    I just received my Oster 22-quart oven roaster. Temps go from 150-450. Got this mainly for bone broth and tomato products for canning. I will simmer at 208 degrees. Can’t wait for the results.

    Reply
  59. 5 stars
    I always have bone broth in my freezer to us as stock for rice or quinoa instead of using water to boil them.
    Usually I will put a lot of celery in my broth too for health benefits.
    Thank you Erin for the recipe.

    Reply
  60. Are you suppose to use organic bones?
    Or just regular bones?
    And I was thinking of roasting them before boiling them, extra flavour.

    Reply
  61. I tried doing the broth with beef bones and the result was bot gelatinous and was quite dark. I put it on the slow cooker automatic low temperature setting for almost 48 hrs. Even though it was on the low temperature setting it was boiling, and it I was tryimg to change it, then it was not letting me put it higer than 200F, and then it was not even simmering. Please advice me how to do it to achieve the correct healthy broth. Thank you

    Reply
  62. Hi Erin, I am new to this so forgive me if I sound ignorant. I put a whole chicken in the slow cooker, I cooked about 8 hours slow. I removed the meat when it was done to use in a recipe, leaving me with broth and bones. I want to know if I can use this as my water and add the veggies, more bones and vinegar and just cook longer to get a bone rich broth or is there something I’m missing?
    My goal is a healthier eating habit for me and my husband who are trying to lose weight and stay well nurished. Any help would be greatly appreciated.

    Reply
  63. hi, I have just started making bone broth and am having fun playing around with different bones for the broth , seasonings , etc. But I have a question , after making several batches of broth with the bones , the bones just fall apart in my hand . I had read one article about running these bones through a blender and then adding them back to the broth for added nutrients …. any thoughts ?

    Reply
    • Hi Susie – I drink it straight. Or, I’ll add it whenever I would add broth/stock in a recipe. I love to mix in some miso with it too for even more flavor if I’m enjoying it straight.

      Reply
  64. If using a pasture raised animal for your bone source, don’t bother to skim off the fat. It’s actually good for you! Lots of omega-3s. Or if you want, skim it and cook with it.

    Reply
  65. My first time making bone broth with beef bones from my butcher. Mine is very runny not gelatinous at all once it was completely cooled and I removed the fat. I cooked for about 24hrs. Should I have cooked for longer? have I added too much water? Does it matter what kind of bones I use?

    Reply
  66. 5 stars
    Hi Erin,

    We do not have a slow cooker but a large cast iron pot. I’m making our first pot of broth according to your recipe and I’m wondering how long to cook it on the stove top. I added the egg shells to everything else you suggested and we are looking forward to our 1st drink of broth.

    Reply
  67. 5 stars
    Hi Erin,

    I’m making our 1st pot of broth according to your recipe, w/egg shells. We do not have a slow cooker so I’m making it in a large cast iron pot on the stove top. How long should I let it simmer?

    Reply
  68. 5 stars
    I used Yak bones (from a quality local farm) and roasted them and the vegetables in the oven prior to putting them in the slow cooker on low for 67hrs. Unfortunately, I had to add water twice – maybe the seal on crockpot lid isn’t fitting properly? The taste was super deep, like a liquid pot roast and it has literally done wonders for my gut!

    Reply
  69. Hi there, After I saw this post, I asked my farmer for chicken and beef bones. I noticed what she gave me were chicken backs. They have meat on them. Is it ok to do this with meaty bones?? If so, do i eat the meat after or will it be weird and gross??

    Reply
    • Hi Monica. You can definitely use bones with meat on them. Unfortunately, the meat is generally super dry and not very tender after the slow cooker process though.

      Reply
    • I love this post and have enjoyed reading the comments. I’m making some beef bone broth now from this recipe. There is fat on top. Is it bad to drink that? Can you drink it mixed in with the broth? Or should you just separate? And save it? Are the health benefits of drinking the fat? Also it’s rather bland which is normal I realize, I’m using beef bone I purchased at whole foods. I’ve put plenty of onion and garlic, cumin organic and fresh cilantro, carrots didn’t have any celery. And salt. Any ideas to make it more savory?

      Reply
  70. 5 stars
    I make my broth with free range chicken feet. I also add a bit of thyme and rosemary. I cook my broth until bit dark in color. It makes a condensed broth that goes a long way as I consume everyday.

    Reply
  71. Nice post. I would add that the amount of time is important relative to the size of your bones. A beef knuckle is large, and I usually cook something like that for at least 12-24 hours. Chicken feet, which are a great way to get collagen in poultry stock, which, as you mention is generally gelatin-deficient, can be ready in about 4-8 hours. Requesting tendons from a butcher is also a good way to get extra collagen, either that, or cooking the head of an animal, like a lamb, which will taste more mild than pork. I find cooking stock for longer than 24 hours can result in over-reduced stock, but that’s just my preference. Continual reducing, especially with the lid removed is a great way to make homemade glace de viande though.

    Reply
  72. Hi!
    I make a huge batch of bone broth/stock every few weeks and it’s delicious but I’ve never had it gel, I think I need to cook it longer and I’ve been thinking about adding chicken feet to the pot, can you talk about this a little? Do you roast the feet or just throw them in? I’ve read something that talks about peeling them? And I’ve read something that says to boil them prior to adding them to the stock and to clip the nail ends off…. any thoughts??
    Thanks!!

    Reply
  73. If I save up my bones after my roasts and freeze them, Do the bones have to be defrosted before blanching and then roasted again.?

    Reply
  74. I always leave the fat in my broth, because they rise to the top, and when you put the broth away into containers in the fridge, the broth is completely insulated in the unopened containers. It gives my broth more “shelf life” in the fridge.
    I never thought of putting eggs in my broth, I’m excited to try that next time!

    Reply
    • Hi Christine – I fill the slow cooker to just below the lid of the pot with water. You just want to be sure that everything is covered with water. Hope that helps!

      Reply
  75. Hi! I don’t have a slow cooker unfortunately. How long should i cook the broth for in my pot? Should i use low heat? Thanks in advance!

    Reply
  76. Hello,
    I want to ask, can I use bones from matured/ripen/aged meat?
    Matured/ripen/aged – I mean meat, which stands for about 30 days in temperature about 1 degree C.

    Reply
  77. I have been brewing bone broth for decades. If you use roasted bones you get a richer layer of flavor, and risk loosing some of the collagen to the pan (I scrape the pan drippings into my crock pot if I did not use them in the meal). If you use raw bones, your broth will be “thick” on the lip with collagen if you do not cook it too long. Collagen is sensitive and can be destroyed by too much heat, which is why the crock pot method on LOW is so important. Chicken feet, well scrubbed with a tooth brush and toenails removed make the “thickest” broth if processed on LOW for 12 hours. I do add vinegar to every crock, and the beef bones are still surrendering minerals the 2nd and 3rd time through the crock, but they will lack the collagen on those rounds. I have Store-bought collagen granules to add when the broth is strained and ready for storage. With a milk allergy, bone broth is my alternate. I am 64 yrs old and my bone density test said I had the bones of a 20 year old. THAT alone is reason enough to brew bone broth.

    Reply
    • Hi Crystal – I’ll often use the bone broth in soups. But I like to sip on it just on its own. I also find it delicious when mixed with a bit of white miso paste and a bit of ginger.

      Reply
  78. Hi there! Will you still get the marrow content in the broth if you only cook it for the minimum 18 hours, or will this just be regular broth? If 18 hours is too short, how long should it be left in the crock pot to get the marrow in the broth?

    Reply
  79. Hi!
    Thanks so much for the great recipe!
    Will roasting the bones prior to slow cooking reduce the collagen benefit of this broth?

    Reply
  80. Hi!
    Thanks so much for the great recipe!
    Will roasting the bones prior to slow cooking lessen the collagen benefits of the broth?

    Reply
  81. I’m making this bone for the second time now. The first time came out great! I used to make it in a stockpot but no more! My only wish is that there was a clean printable version so I could add it to my binder of all my favorites.

    Reply
  82. I am wondering if using previously cooked bones (in oven, in frying pan or for soup) would give the gelatin and collagen needed for consuming bone broth for health?

    Reply
  83. Would you say this is bones from just one chicken or more than one? If more than one, how and how long do you store bones to make this? TIA

    Reply
    • Hi Andrea – I often make a batch using just the bones from one chicken. I keep the chicken carcass in a bag in my freezer until I’m ready to use it. Hope that helps!

      Reply
  84. I haven’t made this but I would like to ask, is cooking this for 72 hours deemed safe? Especially in regards to bacteria setting in?

    Thank you

    Kal

    Reply
  85. If you can tolerate fat it’s full of lysine very good for your body.
    Also do you use all the bones at one time different varieties?
    I never tried that.
    Have you used venison bones.

    Reply
  86. If I’m using vegetable ends and skins and waste that have to be strained I cook them first because I like to use bones that still have meat on them and I don’t want to strain that meat out.

    Reply
  87. 5 stars
    Not sure if questions are still being answered here, but…For those of you that keep a bag of bones/scraps/shells in the freezer….do you thaw before putting in the slow cooker?

    Reply
  88. I tried this last night. I had just cooked some ckicken and then had a previous batch of bone broth on the stove. I drained the stove broth and then put both batches of bones in the slow cooker, added ACV and water, and left the cooker on warm on accident. I meant to put it on low. I realized it just now and the temp is 165. Do you think it’s safe to switch to low and keep cooking?

    Reply

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