Your crock pot is the star of this show. Toss in leftover bones from a roasted chicken, beef marrow bones from the butcher, or even those sad turkey bones from Thanksgiving. Any bones work—roasted ones give deeper flavor, but raw bones are totally fine.
Add a splash of apple cider vinegar (it helps pull minerals from the bones), a pinch of salt, and enough water to cover everything by an inch. Throw in a halved onion, a couple of garlic cloves, some celery tops, or a carrot—whatever’s about to go limp in your fridge.
Pro tip: Save your veggie peels and ends in a bag in the freezer, then dump them straight into the crock pot. It’s like a treasure hunt for flavor.
The Easy, No-Stress Method
Here’s the beautiful part: you don’t have to watch it. Just throw everything into your crock pot, set it on low, and walk away. For chicken bones, let it simmer for 12 to 24 hours. For beef or pork bones, give it a full 24 to 48 hours—the longer, the richer and more jiggly (that’s the collagen!) it gets.
Check on it once or twice, skim off any foam that floats to the top if you feel fancy, but honestly? You can skip that part, too. The crock pot is a set-it-and-forget-it miracle worker.
How to Make Bone Broth in a Crock Pot: A Step-by-Step Guide – Organixx
