Beef or Chicken Broth

Money Saving Tip:

Don’t throw bones away! Left-
over bones (such as a whole chicken
carcass) are great to use in slow cooker
broth. You can reuse the bones for at
least two batches of broth.


2 pounds beef or chicken bones

2 or 3 celery stalks, chopped

2 or 3 carrots, chopped

1 onion, chopped

5 garlic cloves, minced

2 tablespoons distilled white vinegar

1 teaspoon salt

1 teaspoon freshly ground
black pepper

1 bay leaf


Combine all the ingredients in the
slow cooker. Add enough water to cover all the
ingredients. Cover and cook on low for 8 to
10 hours. Strain the broth into a container,
let cool, cover, and refrigerate. If there’s a layer of fat on top of the
broth the next morning, remove as
much of it as possible and discard.
Store the broth in the refrigerator for
up to 2 weeks or in the freezer for up
to 2 months.

One comment

  1. The Real Reality Show Blog · October 4, 2017

    It’s a great idea to make your own broth or stock. I used to make a chicken stock often but never beef. You can do the same with vegetable also. Throughout the week I would bag and refrigerate all those veggie scraps you come across (onion roots, broccoli stems, pepper crown, etc.) then on the weekend make a stock by roasting the scraps then cooking them down with a cup of water for every cup of vegetables (before roasting), season as you like, strain, and store. Good stuff.

    Liked by 1 person

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