1. If you choose, you may brown or roast the bones/meaty bones first in a separate pan/pot if using a crockpot, but this isn’t a necessary step. I don’t normally do it because I don’t find it enhances the flavor – and it saves dishes. You can choose to brown them in bacon fat or coconut oil before putting them into the water in the next step.
2. Place all ingredients in a 6 quart crockpot and set the heat to HIGH.
3. Bring the stock to a boil, then reduce the heat setting to LOW.
4. Allow the stock to cook for a minimim of 8 hours and up to 24 hours. The longer it cooks, the better!
5. Turn off the crockpot and allow the stock to cool.
6. Strain the stock through a fine mesh metal strainer and throw away what you skim off.
7. Place the cooled stock into glass jars for storage in the fridge (for up to a few days) or pour into freezer-safe containers for later use. (You can freeze it in ice cube trays and defrost a few at a time!)
When the broth is fully cooled, look for a gelatinous consistency. That means your broth is gelatin-rich! At times, a longer or very hot simmer may break down the gelatin and your broth won’t appear gelatinous. That’s OK! The minerals are still there.
If you like, you can skim off any fat that has risen to the top and solidified – consider this “tallow” – and feel free to cook with it!
You can drink stock any time of day, before or after meals, or use it as the base for soups and stews! Perfect in any recipe that calls for broth.
*Use any other kind of animal bones you like – chicken, in fact, will take less time due to the smaller pieces.
*Add chopped veggies like carrots, celery and onions for more flavor or variety.
A crockpot makes this recipe super-simple, but you can also use a large stock pot (hence the name) or an enameled cast-iron dutch oven.