Since I’ve already posted about how to make meat stock, I thought I would post my recipe for making bone broth in a clay slow cooker too.
Why make broth in a clay slow cooker anyway? Why not a speedy Instapot, a crockpot or a stainless steel stockpot? The reason is because bone broth is slightly acidic due to the addition of vinegar (raw or homemade apple cider vinegar is ideal) to help draw out nutrients into the broth. This acidic pH contributes to leaching of heavy metals most notably carcinogenic nickel and excessive amounts of chromium from cookware made with stainless steel. Compelling research on the subject caused me to switch to clay for making broth several years ago.
Slow Cooker Bone Broth
Note that the clay used to make a Vita-Clay is tested for purity. Don’t worry that you’re just trading one set of toxins for another! Also, if you prefer, an attractive stoneware slow cooker used for making bone broth is available from Vita-Clay as well. I intend to try one of those in the near future to compare with my beloved Vita-Clay slow cooker! I’ll keep you posted as this adventure continues!
In the meantime, below is my recipe for making chicken bone broth in a Vita-Clay. It is basically the same to make beef broth, you just extend the slow cooking time so it is roughly double the time to make chicken broth.
Slow Cooker Bone Broth Recipe
How to make broth in a clay based slow cooker like the Vita-Clay.
- 2 chicken carcasses preferably pastured and organic
- filtered water to cover
- 3 carrots chopped, preferably organic
- 3 celery sticks chopped, preferably organic
- 2 onions medium, chopped, preferably organic
- 1 Tbl apple cider vinegar homemade or packaged in glass
- 4 chicken feet optional
Place the chicken carcasses in the clay pot.
Add the chopped vegetables and add enough filtered water to cover (about 4 quarts).
Stir in apple cider vinegar and secure the cover.
Cook on "low" or "soup" for 6 hours.
Check pot and top up with additional filtered water if needed. Cook on "low" or "soup" for an additional 6 hours.
Strain bones and vegetables.
Cool on the counter and refrigerate for 8 hours or overnight. Skim off chicken fat and reserve in a small glass container for cooking.
Freeze broth you will not use in a week. Use as a base for soups and sauces.
Sarah, The Healthy Home Economist
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