Despite the fact that it’s trendy right now and there are scores of hipsters walking around NYC sipping their overpriced cups of bone broth, there is truth in its goodness. Bone broth is one of those foods that has been nourishing human beings almost as long as we’ve been cooking. And it really couldn’t be simpler.
You might need:
- Aromatics like garlic, onion, peppercorns, or herbs
- Salt (but only added after)
Layer your bones in a big slow cooker. They can be whatever you prefer – beef, lamb, pork, chicken, or even a mixture. They also can be cooked or raw. Add your aromatics if you like (Leave them out if you’re making broth to supplement a pet’s diet – and absolutely no onion if you’re making bone broth for your cats!) Adding a splash of vinegar will help the bones to release their nutrients, but isn’t necessary. Now pour water over the bones until it covers by about an inch. Put the lid on your slow cooker and turn it on low for at least 24 hours.
Contrary to what Jay believes, your house will not burn down.
After a day or so, strain the bones from the broth. Try to crumble the bones between your fingers, because that’s kind of fun. Chill the broth to separate out the fat, which you can then skim off the top and discard.
To serve, try it with warmed in a cup with some sea salt for sipping. Or use it to make soup. Or gravy. Or mashed potatoes. Or rice. Etc.