Slow Cooker Chicken Bone Broth

MAKES ABOUT 4 QUARTS (BASED ON A 6½-QUART SLOW COOKER) · GF, DF

Bone broth is different from regular stock because it uses all bony parts, rather than parts with meat on the bones, and it is simmered for 18 to 36 hours (or longer), whereas traditional stock is simmered for 5 to 6 hours. The result is a rich and deeply nutritious broth that can be used in place of stock in any recipe or drunk hot out of a mug as a healing and health-supportive beverage. Bone broth is full of minerals, collagen, and amino acids, which all aid in digestion and support a healthy gut.

3½ pounds bony chicken parts, such as backs, necks, wings, and/or feet

About 5 quarts cold water (see Ask Pamela, here)

1 tablespoon cider vinegar (see Ask Pamela, here)

1 large onion, peeled and cut in half

2 carrots, cut if necessary (you can leave the peel on, just make sure they are scrubbed clean)

2 celery stalks, cut if necessary (try to use the leafy parts of celery, as they add lots of flavor)

1. Place the chicken parts and vegetables in a slow cooker and add the cold water and vinegar.

2. Set the timer to low for as long as your slow cooker will go, but a minimum of 18 hours.

3. Check periodically to skim off any foam that rises to the surface and continue to cook for 18 to 36 hours, resetting your slow cooker if the maximum time is less than 36 hours.

4. Turn off the heat and strain into a large, heatproof bowl. You may need to use a large strainer initially and restrain it with a fine-mesh sieve to remove any smaller particles. Allow to cool before refrigerating.

5. Refrigerate, covered.

6. The next day, skim off the congealed fat at the top. If the broth is like gelatin, great job! If it’s not, it’s still wonderful and full of minerals.

7. Refrigerate the stock for up to 5 days or freeze for up to 3 months. See here for how to freeze stock.

For a beef bone broth, take 3½ pounds of mixed beef bones, such as knuckles, short ribs, femur, short ribs, and neck bones. Drizzle with a little olive oil and roast at 400°F for about an hour, turning once, until the meat and bones are golden brown. Proceed with recipe as indicated above, but cook in the slow cooker for at least 24 hours. You can also mix chicken, beef, and pork bones together.

ASK PAMELA: Can I make bone broth on the stove if I don’t have a slow cooker? Yes. Simmer the broth as low as possible on the stove, with the bubbles barely breaking the surface. If you have to leave the house or you are going to sleep at night, cover the pot and continue to cook in a 250°F oven.

TIPS: Every time you roast a chicken, wrap the bones in aluminum foil and freeze for the next time you make stock. You can add the frozen bones directly to your stockpot.

Cold water draws the flavor out of the meat and bones. Use ice in your water if your tap water is room temperature.