Gelatinous Bone Broth With Chicken Bones (Slow cooker)
Learn how to make a thick gelatinous bone broth with chicken bones. This easy slow cooker recipe makes the perfect base for soups, stews, risottos, and more.
Ingredients
- 2 kg (4 pounds) chicken bones
- 1 brown onion quartered skin can be left on
- 2 garlic cloves crushed skin can be left on
- 2 celery stalks ribs cut into chunks
- 2 carrots scrubbed and roughly chopped
- 1 teaspoon salt optional
- 1 teaspoon black peppercorns
- 12 cups water
Instructions
- Place everything into the slow cooker making sure the bones are underwater.
- Put the lid on and set to low and cook for 12 - 15 hours.
- Turn the slow cooker off and allow to stand uncovered for 1 hour, then strain the stock. Place a sieve lined with a cheesecloth over a large bowl or pot. Scoop out the solids and place them in the strainer.Once the liquid has stopped dripping, remove the solids and discard them. Pour the remaining stock through the sieve, to remove any remaining solids.If you want a very clear stock the liquid can be strained again through several layers of cheesecloth.
- Allow the stock to come to room temperature, then transfer to storage containers and store in the fridge for at least 12 –24 hours.
- Then skim off the fat layer on top of the stock and discard the fat.
- The stock can be kept in the fridge for up to 4 days, for a longer storage freeze.