How to Make Bone Broth: Slow Cooker, Crockpot, and Stove Top

Day 16 of the Bone Broth Diet. What are the Best Bones for Bone Broth and 5 Bone Broth Recipes

How to Make Bone Broth: Slow Cooker, Crockpot, and Stove Top. Well today is Day 16 of the Bone Broth Diet – and seeing I would be “busy doing” all day, you know, last minute Christmas stuff, I decided this would be the perfect day to fast. The broth fast schedule for today was the usual: drink a cup of warm chicken bone broth upon waking, a cup for breakfast, lunch, and dinner, and then one cup of warm broth as a snack – a total of 5 cups for the day. This turned out to be pretty easy as I didn’t get any headaches telling me I was hungry.

And today was also a day of recking with the scale – hopped on it and it appears I’ve lost another pound. I was really hoping it would be a couple pounds more, but it’s all good. So far I am one happy camper with the Bone Broth Diet. Hope ya’ll are having good results too.

Day 16 Menu
* Wake up – 1 cup warm homemade chicken bone broth
* Breakfast – 1 cup warm homemade chicken bone broth
* Lunch – 1 cup warm homemade bone broth
* Dinner – 1 cup warm homemade bone broth
* Snack – 1 c warm chicken bone broth

Now on to the rest of the good stuff in this post – How to Make Bone Broth: Slow Cooker, Crockpot, and Stove Top, What are the Best Bones for Bone Broth, and 5 Bone Broth Recipes. Enjoy !!

What are The Best Bones for Bone Broth?

The best bones for making bone broth depend on the flavor and nutritional profile you’re aiming for. The more bones you use, the richer and more flavorful your broth will be. Here are some top options:

1. Beef Bones: Use marrow bones, knuckle bones, oxtail, or shank bones. They’re rich in collagen, gelatin, and minerals, producing a robust and flavorful broth.
2. Chicken Bones: Opt for a mix of chicken carcasses, necks, backs, and feet. Chicken feet are especially gelatin-rich and add a silky texture to the broth.
3. Pork Bones: Pork trotters and neck bones are excellent for a hearty broth with a slightly sweet flavor.
4. Fish Bones: Use non-oily fish like cod or halibut for a delicate, mineral-rich broth. Include the head and tail for additional flavor and nutrients.
5. Lamb Bones: For a rich and slightly gamey broth, use lamb shanks or neck bones.

Combining bones with a mix of marrow, joints, and cartilage enhances the flavor and nutrient density of the broth. Always choose high-quality bones from grass-fed, organic, or pasture-raised sources for the best results.

How to Make Bone Broth: Slow Cooker, Crockpot, and Stove Top
Plus 5 Bone Broth Recipes

Making your own bone broth offers numerous benefits, both culinary and nutritional. It’s rich in collagen, minerals, and amino acids that support joint health, gut health, and immune function. Homemade bone broth allows you to control the ingredients, avoiding preservatives and excess sodium often found in store-bought versions.

It’s also a sustainable way to utilize leftover bones and vegetable scraps, reducing food waste. Beyond its health perks, bone broth enhances the flavor of soups, stews, and sauces, making it a versatile addition to your kitchen.

Below are a few of the recipes I’ve used when making my own bone broth. And so far I have not been disappointed in any of them. My only complaint is that I wish I had a bigger crock pot so I could make bigger batches instead of only 6 cups at a time. Sigh …. in due time.

Bone Broth Recipes

Rotisserie Chicken Bone Broth – Homemade chicken bone broth is versatile and can be used as a base for soups, stews, gravies, or enjoyed as a warm, nourishing drink.
Yields 6-7 cups

INGREDIENTS
1 lrg Rotisserie Chicken
2 lrg Carrots, scrubbed and snapped into pieces
2 Celery stalks, washed and snapped into pieces
1 Med Onion, cut into quarters and then cut the quarters into halves
4 Garlic cloves, peeled and squashed open
1 tsp Salt
1 tsp pepper
1/2 Lemon, squeezed (helps pull the nutrients out of the bones)
1 large Ginger, chopped, do not peel
1 Turmeric Nub, washed and cut in two (optional)
1 Jalapeno pepper (if you’re brave and like a bite)

INSTRUCTIONS
Remove the legs and wings and place in a slow cooker. Remove the remaining meat from the rotisserie chicken and set aside, putting just the carcass in the slow cooker. Add the remaining ingredients and then enough water to cover everything. NOTE: I have a small slow cooker and therefore fill the water all the way to the top, which yields me 6 cups of broth. Turn on high for an hour, then drop down to low for another 5 hours.

After the 6 hours, remove the carrots and then the meat from the chicken legs and wings and set aside (this makes a yummy meal right there). Remove the rest of the ingredients and toss. For clear broth, strain the liquid through a fine sift or through cheese cloth. I personally just pour the liquid through a strainer as I don’t mind drinking the remaining particles.

Once cooled, put liquid into glass jars and refrigerate. After a couple hours a thin layer of fat will form across the liquid, which can be removed with a spoon. The remaining broth will form a gel and can be refrigerated up to 4 -5 days or in a freezer for 3 months.

TIPS FOR CHICKEN BONE BROTH
* Add extra flavor with spices like turmeric, ginger, or black pepper.
* Chicken feet are particularly rich in collagen, making the broth extra gelatinous and nutrient-dense.
* Lightly season the broth during cooking and adjust seasoning to taste before serving.

Raw Chicken Bone Broth
Yields 12 cups

INGREDIENTS
2 Whole Raw Chickens
2 lr Carrots, snapped into pieces
2 Celery stalks, washed and snapped into pieces
1 medium Onion, peels and quartered
2 Garlic cloves, peel on and smashed
1 tsp Himalayan salt
1 tsp whole Peppercorns
1/2 Lemon, squeezed
2 Bay Leaves
2 sprigs Thyme
5 sprigs Parsley
1 tsp Salt
13-14 c cold Water for large slow cooker.

INSTRUCTIONS
For the chicken – remove the neck, legs, and wings and place directly into the slow cooker.Remove the remaining meat from the chicken and only place the carcass in the slow cooker. Save the chicken breast meat and thigh meat for other recipes.

Place all other ingredients in the slow cooker or large pot on stove. Add in water to cover. Cook on high for the first hour, then simmer for 5 hours, skimming fat occasionally.

Remove from heat and allow to cool slightly. Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover and chill.

Suggestion: When using raw bones, roast them at 400°F (200°C) for 20–30 minutes to enhance flavor.

BEEF & PORK BONE BROTH – Beef Bone Broth can be used as a base for soups, stews, sauces, or enjoyed as a warm, nourishing drink. Pork Bone Broth is versatile and works as a base for ramen, soups, stews, or as a hearty, warm drink as well.

INGREDIENTS
* FOR BEEF BROTH: 2-3 lbs Beef Bones (marrow bones, knuckle bones, or oxtail)
* FOR PORK BROTH: 2–3 pounds of Pork Bones (trotters, neck bones, ribs, or a mix)
2 Carrots, scrubbed and snapped into pieces
2 Celery stalks, washed and snapped into pieces
1 Onion, peeled and quartered
3 Garlic cloves, peels and squashed
1/2 Lemon, squeezed
2 Bay leaves
1 tsp Salt
1 tsp fresh ground Pepper
few sprigs of fresh Herb (thyme or parsley)
Water, enough to cover the bones and vegetables

INSTRUCTIONS
Roast the Bones – optional but recommended. Preheat the oven to 400°F (200°C). Place the bones on a baking sheet and roast for 20–30 minutes, turning once. This step adds depth and richness to the flavor.

In a large stockpot or slow cooker, add the roasted bones, chopped vegetables, lemon juice, bay leaves, and herbs. Pour enough water to fully submerge the bones and vegetables, leaving about 2 inches of space at the top.

For a SLOW COOKER: Turn on high for first hour. Then turn to low for the remaining 11 hours (the longer the better as it extracts maximum nutrients and flavor). STOVE TOP: Bring the pot to a boil, then reduce to a gentle simmer. Skim off any foam or impurities that rise to the surface during the first hour. Let the broth simmer for 12–24 hours to extract maximum nutrients and flavor. Add water as needed to keep the bones submerged.

Once done, remove the bones, any meats, and the carrots from the cooking apparatus and set aside (these make a yummy meal). Scoop out the remaining vegetables and herbs and discard. Use a fine mesh strainer to separate the liquid from any remaining bones and vegetables. Let the broth cool to room temperature, then refrigerate. Once chilled, skim off the fat layer on top if desired. Store in the refrigerator for up to 5 days or freeze for longer storage.

TIPS FOR BEEF BONE BROTH
* Use a slow cooker for convenience and even cooking.
* For extra collagen, add beef feet or additional connective tissues.
* Season the broth lightly during cooking and adjust flavors before serving.

TIPS FOR PORK BONE BROTH
* Lightly season during cooking and adjust the seasoning to taste before serving.
* Pork trotters are especially gelatin-rich and will make your broth thicker and more nutrient-dense.
* For added flavor, you can include ginger and star anise, particularly if you’re aiming for an Asian-inspired broth.

FISH BONE BROTH – Fish Bone Broth is light, nourishing, and packed with minerals like calcium, magnesium, and iodine, making it an excellent addition to your diet.

INGREDIENTS
2-3 lbs of Fish Bones (heads, frames, tails; use non-oily fish like cod, halibut, or snapper)
1 Onion, cut into quarters
2 lrg Carrots, scrubbed and snapped in pieces
2 Celery stalks, washed and snapped into pieces
3 Garlic coves, skinned and squashed
1 medium size fresh Ginger nub, washed (ginger for added flavor)
few sprigs of fresh Parsley or Dill
2 Bay leaves
1/2 fresh Lemon, squeezed
salt and pepper to taste
Water (enough to cover the bones and vegetables)

INSTRUCTIONS
Rinse the fish bones thoroughly under cold water to remove any residual blood or impurities. This part is optional – in a large pot, sauté the onion, carrots, and celery in a bit of oil until softened. This step enhances the broth’s flavor.

To your slow cooker, add the fish bones, sautéed vegetables (if prepared), garlic, ginger (if using), parsley, bay leaves, and lemon juice. Pour in enough water to cover the bones and vegetables, leaving a bit of space at the top. Cook on high for 30 minutes. Fish bones cook quickly so reduce the setting to low for additional 30 minutes to 1 hour. Avoid overcooking, as this can make the broth bitter. Use a spoon to skim off any foam or scum that rises to the surface during cooking.

Use a fine mesh strainer to separate the liquid from the solids. Discard the bones and vegetables. Allow the broth to cool to room temperature, then refrigerate. Once chilled, skim off any fat on the surface if desired. Store in the refrigerator for up to 3 days or freeze for longer storage.

TIPS FOR FISH BONE BROTH:
* Fish head and tail parts contribute rich gelatin and flavor, but remove the gills to prevent bitterness.
* Add a splash of white wine or a few slices of lemon for a delicate, aromatic broth.
* Use fish bone broth as a base for soups, chowders, risottos, or sauces.

And if you’re planning on going on this 21 day Bone Broth Diet and want to make your own meals, I can send you the PDF’s for the YES and NO FOODS allowed on the diet. Just let me know where to send them ↓