| Prep Time | 15 minutes |
| Passive Time | 12 hours |
| Servings |
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Ingredients
- 2 bags beef bones (or 2 chicken carcasses)
- 1 large onion (sliced half)
- 1 head garlic (sliced half)
- 3-4 slices celery (cut into 1” pieces)
- 1 cup baby carrots
- 1 large handful fresh thyme or sage
- 1 tbsp apple cider vinegar (per pound of bones)
- water
Ingredients
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Instructions
- Place all ingredients in a 5-7 quart slow cooker. Fill with enough water to completely immerse. Cover and cook for 12 hours on low.
- Remove large bones with tongs, and pour the broth through a slotted spoon into freezer-safe containers or mason jars.
- Cool and freeze what you don’t plan to use within 4 days. Enjoy!
Recipe Notes
Frozen bone broth will last up to 6 months in the freezer.
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