Bone broth Park 2

(Karla Sykes) #1

Today I bought some more bone broth and I am going to make it in the slow cooker.

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my only question is should I put it on high or low

('Jackie P') #2

Personally, I roast the bones for an hour or so in a medium oven which intensifies the flavour. Then I cover them and cook long and slow. All slow cookers vary so I’m not sure. Probably high.

(Karla Sykes) #3

Ok thanks

(Full Metal KETO AF) #4

Definitely on high Karla, you want it going close to 180F. Roast the bones like Jacqueline suggested and add a tablespoon of vinegar to the water. This helps leach the most minerals from the bones. 24-48 hours for beef bones. No salt, add some as you use it. You might want some for cooking other dishes. :cowboy_hat_face:

(Trish) #5

I put them on a cookie sheet in the oven at 350 for an hour to roast then into the slow cooker. I added a rough cut mirepoix and a tablespoon of apple cider vinegar plus water to fill then put it on hogh for an hour to get it going well then turned it to low for another 24 or so hours. You may choose to omit the veggies but I thought they’d add flavour and since I strain them out at the end I didn’t think it would add any noteworthy amount of carbs to the end product. I salt to taste at the time of having rhe broth rather than during the making of it.
Let us know how yours turns out. :smile:

(Karla Sykes) #6

Okay I did everything that you said except for toasted or roasted in the oven for an hour. I’m learning this as I go and next time I will.