This soy-free, gluten-free, and paleo bone broth recipe is super easy to make. Throw the ingredients in the crockpot and walk away!
This is quite possibly the backbone of our diet. Liquid gold, if you will. Elixir of life, if you prefer. Homemade bone broth makes an appearance in many of our recipes or as a stand-alone beverage we drink with our meal.
But it didn’t start out that way. Historically, I preferred the kind that came pre-made in a can. So did Toodle. It was ready to go, tasted good, and felt familiar. Making my own bone broth felt like I was crossing over into the paleolithic era. I am, after all, a somewhat reluctant 21st century cavewoman. Turning over a new leaf would take time.
Eventually, I did. Why? Because the homemade version contains many healthy nutrients store-bought brands often don’t. A general search on the benefits of bone broth will yield countless findings about its health properties. Since autoimmunity is a whole thing in this spirited house, we consume homemade bone broth on a daily basis.
But it took a while to find a recipe that would work for all our palates, so we keep it simple. Two of us happen to be spirited eaters. For those of you playing at home, that would be Toodle and me. And by “spirited” I mean picky. Mom is laughing right now, I’m just sure of it, at this turnabout. K-Hubs and I are raising a mini Morgan, and as Mom used to say, “Paybacks are hell.” Touché.
So, unlike most people, we don’t add the usual apple cider vinegar, which is supposed to help leech the nutrients from the bones into the broth, or garlic cloves. Because no. Toodle and I cannot even. Neither of us is capable of slogging through a meal we don’t adore. It can’t be done. We are not martyrs. We also don’t add lemon juice or seasonings like most standard humans. Because we cannot even with those either – the ingredients, not the humans. The humans are just fine. It’s just bones from a preferred source (we use chicken), water, and a smidgeon of sea salt. K-Hubs and Twinkle, on the other hand, could consume it just about any way it’s prepared. What’s a family to do? #strugglebus.
Although you can definitely go to the grocery store and ask for bones at the meat counter, another way to prepare bone broth is to buy a whole chicken, for example, roast it in a baking pan in the oven at 375 degrees for approximately 90 minutes, drizzle a little olive oil on it to keep it from drying out, and then separate the meat from the bones after baking.
Submerge the bones in a crockpot of water, turn on the crockpot on low, and let it all hang out for 24 hours. Bone broth is seriously that easy to make. Later, when we are using the broth, either as a stand-alone drink or as part of a soup or other recipe, THEN we add all kinds of flavors, including:
- Vegetables – carrots, cauliflower, celery, garlic, and onion are favorites
- Herbs – you can’t go wrong with thyme, cilantro, and oregano
- Seasonings – salt, pepper, garlic salt, or onion salt
- Other mix-ins – lemon juice or apple cider vinegar
Depending on how much water the crockpot holds, you may end up with anywhere from eight to 16 cups of broth. And if you want to make the recipe stretch even more, bottle the first batch of broth after 24 hours, keep the bones in the crockpot, and add more water. The second batch doesn’t typically yield the same beautiful, golden color, but the taste remains about the same.
- 2 pounds bones from preferred source (we use chicken)
- 8 or more cups water (enough to cover bones)
- Pinch of sea salt
- 1-2 tablespoons apple cider vinegar, optional
- Pour water over bones in crockpot.
- Set on low for 24 hours.
- After 24 hours, strain broth from bones (I like to scoop the broth out of the crockpot with a ladle and pour it again through a strainer into a separate bowl.)
- Pour into glass jars or freezer-safe jars for long-term storage.
- If desired, reuse bones and repeat the process with fresh water to get more bang for your buck.
- Use as a stand-alone beverage or in any recipe where bone broth is used.