SLOW COOKER BONE BROTH
Ingredients
2 carrots chopped medium
2 celery stalks chopped medium
1 medium onion chopped medium
2 cloves garlic
3.5 lb beef or chicken bones or combination of both
Kosher salt
2 tablespoons apple cider vinegar
water
Directions
Place the bones into 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. You'll be straining these out before consuming the broth.
Fill the slow-cooker with water. Season with 1 teaspoon salt .
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.
I usually cook it for 36 hours. After straining, I let it sit in the fridge overnight, which makes it super easy to remove the fat the next day. I freeze it up in ice cube trays, and put the cubes into a Ziploc bag.