Chicken broth? Let it simmer for 12 to 24 hours. Beef broth? Go for a full 24 to 48 hours. Yes, you read that right. Your kitchen will smell amazing. Your house will smell like a cozy grandmother’s house. It’s a feature.
Every 8 hours or so, give it a little stir. Don’t peek every five minutes, though. That just lets heat escape and makes the broth sad. Let it do its thing.
If you see foam floating on top? That’s called “scum.” It’s just impurities from the bones. You can skim it off with a spoon if you want a clearer broth. Or you can ignore it. I usually ignore it. No shame here.
The Grand Finale (Straining and Storing)
After the long simmer, turn off the crock pot. Let it cool for 30 minutes. You don’t want third-degree burns from molten bone juice. Safety first, folks.
Bone Broth Recipe - Crockpot - Slow Cooker - britstable.com
Strain everything through a fine-mesh strainer into a big bowl. Or use a colander lined with cheesecloth if you’re fancy. Discard the solids. The bones are done. They’ve served their purpose. Pour them a little salute.
Now, taste the broth. Add salt now—a little at a time. Start with a teaspoon, stir, taste. Add more if you want. You’ll be shocked how much flavor is already there. The vinegar and bones did their job.
