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Deliciously Golden Bone Broth

Author: Anita's Table Talk


  • 2 unpeeled carrots peeled or scrubbed thoroughly and rough chopped
  • 2 stalks celery rough chopped (you can even throw in the top leaves)
  • 1 medium onion peeled and rough chopped
  • 4-6 cloves garlic peeled and chopped in half or even better when smashed
  • pounds chicken or beef bones leftover chicken bones or chicken carcass works or, my favorite, chicken feet when I can find them
  • 2 dried bay leaves
  • 2 teaspoons salt
  • 2 Tablespoons apple cider vinegar brings out the nutrients and I don’t notice a vinegary taste


  • Optional but nice additions: Fresh ginger root; turmeric root, fresh or dried; dried mushrooms, a couple dashes of Tabasco or sriracha .
  • Directions
  • PLACE all ingredients in the slow cooker. ADD enough water, preferably filtered, to cover everything by 1 inch (about 12-13 cups). COOK for at least 8 to 10 hours on LOW (24 hours for beef bones).
  • STRAIN the broth thorough a fine mesh strainer and DISCARD all the cooked vegetables, meat and bones.
  • TASTE the broth and ADD more salt and seasoning as needed to taste. Let COOL. COVER and PLACE in the fridge overnight to chill. The next day, REMOVE the congealed/hardened fat from the top of the broth.
  • The broth will keep for 3 days in the fridge and 3 months in your freezer.