Ok, the video down below is bad, I know it. I was getting ready to clean up that last bit of the kitchen after putting the monkeys to bed, and I grabbed Marquis to quickly shoot a short video while I threw the bones in the slow cooker. My hair is a mess, I look exhausted, and you can hear the kids notably not sleeping in the background.
But do you know what I love about this video? It’s totally real life. This is exactly what I would have done that night even if I wasn’t making a video. I hope you see this video and say, you know what? I’m exhausted, too. If that Emily girl can do this, so can I! Because you can!
This slow cooker right here is my best buddy in the kitchen. As I write this, it’s sitting on my counter full of pinto beans. We use it, of course, for the whole chicken in a slow cooker recipe, for overnight oatmeal, Pretty soon I’m going to get brave enough to try out the probe feature, so exciting!
Chicken stock made in the slow cooker this way, also called bone broth, is so incredibly nourishing. All the minerals and goodness from the bones is drawn out into the broth. It is incredibly easy for the body to digest, which is why this is the perfect food for your little sickies. Ever wondered why chicken noodle soup seems so perfect when you are sick? That’s why!
In fact, if you have any problems with digestion at all, I highly recommend you make huge batches of this wonderful stuff and find a way to drink/eat some every single day. You will be amazed how much it helps and how much better you’ll feel!
Note: If you are interested in making beef stock, ask your butcher for “soup bones” (preferably from cows that have been grass fed) and use those with the vegetables instead of the chicken bones. Easy peasy swap! ButcherBox is another great source of soup bones from healthy, happy animals. We love their meat delivery service, it saves us both time and money!
- Bones of one chicken (Or beef soup bones, or fish bones, or any you have! Preferably from a pastured, organic animal.)
- 2 celery stalks
- 1 onion
- 3-4 carrots
- 1 tablespoon salt
- 16 grinds of freshly cracked pepper
- Any other seasonings of choice
- 1-2 tablespoons apple cider vinegar
- Water to fill the slow cooker
- Add all ingredients to slow cooker
- Fill to the top with water
- Cook on low overnight or up to 24 hours
- Strain by pouring through colander
- Store in fridge and use for soups, stews, sauces, or just drink straight.
- For long term storage, you can can it. I also like to pour 2 cup portions into zipper bags and freeze.
Have you ever made your own stock? What is your favorite thing to do with it?