Crock pot stock, crock pot bone broth, whatever you want to call it, this magical liquid can be made from almost anything. It’s the new year, and everyone seems to be on a health kick, including me. All of that holiday baking caught up with me, and I find myself craving healthy and delicious meals this time of year. This croc pot bone broth has multiple benefits such as high nutritional value, mega flavor, saves you money, and has lower sodium than any stock or broth you would buy at the store. And best of all? It can be made with almost no effort and from your dinner scraps!
This is an absolute must have in my freezer at all times, so I always make a batch of it from leftovers whenever I cook a protein with bones for dinner. I usually make a big batch, let it cool, and when it’s done, freeze it in individual freezer bags in 2-3 cup portions so I can thaw them out whenever I need some. You can drink this plain to get nutrients, (it’s great when you’re sick) but I most often use it in soups, stews, and for cooking rice dishes. I honestly don’t remember the last time I had to buy stock/broth, and considering how much of it I use in my cooking, that’s a HUGE money saver for me!
NOTE** I always make this crock pot bone broth from leftover bones, whether that be chicken, or any other poultry/meat, however you could go to your butcher and buy bones from the meat they cut up there. If you do this, I recommend seasoning the bones with a bit of olive oil and salt, and stick them under the broiler for a few minutes to give them some color and caramelization. Because I use bones from meat I have already seasoned and cooked, the bones usually already have that flavor on them, enhancing the overall flavor of the broth.
Ingredients:
- Bones from whatever you had for dinner (at least a few bones, but the more the better – I often use the carcass from a roasted chicken, or the bones from a rack of ribs, and today, I used the bone from a pork shoulder that I smoked)
- 2 carrots, cut in half
- 5 stalks celery
- 5 cloves of garlic, peeled
- 1 onion, quartered
- 1 tsp coriander seeds
- ½ tsp mustard seeds
- Pinch of red chili flakes
- 2 springs of thyme
- 1 small sprig of rosemary
- 2 sprigs parsley
- 2 bay leaves
- 12 cups water
The directions couldn’t get any easier. Put all the ingredients in a croc pot, and set it to high for 12 hours. This may sounds like a long time, but you want the bones to start to break down and release their nutrients.
After the 12 hours, let the liquid cool, and strain it to get all the bits and pieces out. You can use it as it, or freeze it in ziplock freezer bags like I do. Trust me, this crock pot bone broth will change how you cook and how you utilize your leftovers! Enjoy!