Slow Cooker Bone Broth is an amazing way to get added protein from extracted collagen from chicken bones as well as amazing flavor. Whether you make it to sip or to use in soups or other recipes, this is a gut-healing staple.
2-3pounds"Soup Bones"those with joints such as wings, feet, legs or a carcass from a 4 lb roasted chicken
1large carrotpeeled and chopped into 2" pieces
2celery stalkschopped into 2" pieces (leaves welcome)
2Sprigs of Thyme
PLACE ALL INGREDIENTS in a slow cooker set to high. Add 6-8 cups of water (enough to just cover the solid ingredients).
BRING TO A BOIL. Then reduce heat on your slow cooker to low, cover and let simmer for 24 hours**
STRAIN THE BROTH with a sieve and add a cup of ice and pour into a large, shallow container to quickly cool the broth.
COVER and let cool to room temp and then transfer to the fridge.
ONCE FULLY CHILLED the broth should have a gelatinous texture that comes from the gelatin of the bones. Place in plastic, freezer friendly containers to freeze for up to 3 months. Or store in mason jars in the fridge for up to 5 days.
**Be mindful if you have a digital slow cooker, as they have an auto-shutoff. If yours has an auto-shutoff, keep an eye on it so it doesn't go bad.