Bone broth is just water + bones + time. It’s a science experiment you can eat. The slow cooker’s low, steady heat is the secret weapon.
It coaxes out collagen like a gentle negotiator. High heat ruins things. Slow cookers are the chill friend who gets the job done.
No scorching. No constant stirring. You toss everything in and forget about it.
What Bones Should You Use?
Leftover chicken carcass from last night’s roast? Perfect. Beef knuckles from the butcher? Even better. It’s a recycling project for your carnivorous side.
Go wild. Mix chicken feet with beef marrow bones. The weirder the parts, the richer the flavor. Your slow cooker doesn’t judge.
Fun fact: Those knobby, scary-looking joints have the most collagen. That’s the stuff that makes your broth turn into jiggly Jell-O when cold. It’s a sign of victory.
