Farm Bone Broth
January 20, 2025 • 0 comments
If I had to pick one thing I would encourage you to make, it would be bone broth. The nutritional value of it is just unmatched, especially homemade. We make this weekly in our household and use it in so many different ways. We cook our rice in it, use it for soups, chilis, brothy recipes, cook oatmeal in it, make hot cocoa with it... the list goes on and on. It is super simple and affordable to make, and the bounty you receive in volume and health is just a beautiful thing. A farmer FAVORITE.
- Prep Time:
- Cook Time:
Ingredients
- (1 package (2 backs)) Chicken Backs
- (4 carrots) Carrots (loose)
- (2 onions, halved) Red Onions
- (As much as you desire.) Salt & Pepper
Directions
Throw everything in the crockpot and then fill the crockpot with water. (I will usually put the chicken backs in frozen just to save time, but you are more than welcome to defrost prior to making your broth.)
Cook for at least 24 hours. I cook mine on high for half the time then switch it down to low for the remaining time. If you have an older crockpot I would do high the whole 24 hours.
- I use a 10 quart crockpot which fits the 2 chicken backs easily. If you have a smaller crockpot you can just put one chicken back in and then use the other for another batch! My 10 quart crockpot typically makes a gallon and 1/4 of stock.
- You can throw in whatever veggies you want, I just use whatever I have on hand. Sometimes I'll throw some celery and carrot tops in if I have them.
- About half way through cooking I will add more water to the crockpot as it will cook down a bit.
Once the broth has cooked for 24 hours strain, pour into jars, let cool, then store in the fridge. I usually use my stock within a week, but if you want to have it keep longer you can freeze it in cubes or freezer friendly containers.
Broth keeps for about 8 days in the fridge.
