I make a weekly batch of bone broth in our house, but I still find myself buying the box broth at the co-op when I make my favorite Vietnamese Pho soup because I don’t have enough! I had heard of people making broth over the course of a week so I decided to cook my homemade bone broth for a few extra days and make a huge batch that I can freeze to have on hand for future use.
7 Day Bone Broth:
- 1 whole organic, free-range chicken (beef bones are pictured above, and chicken bones are pictured below…we use both).
- enough filtered water to cover it in a crock-pot every day for 7 days
- 4 Tbsp apple cider vinegar (ACV) — very important because it pulls the minerals out of the bones and deposits them into the broth
- Sea salt
- 21 garlic cloves
- 3 sweet onions
- Any spices you desire if you plan to make this a soup base
Place the chicken in a crock-pot and cover with water, 2 Tbsp ACV, and salt. Start on high until it is boiling then turn down to low and keep the crock-pot on low until the chicken is done, about 5 hours. Take chicken out and clean off the meat. Then, place the carcass back into the crock-pot, throw back in all the skin and knuckles. Everything will cook down to bone broth deliciousness. Cover with water and add 1/2 onion, 3 smashed cloves of fresh garlic, 2 Tbsp ACV, and any spices you would like (I followed the Pho recipe for spices).
Let this cook for 24 hours. Then strain off the broth and pour into a large glass container. I used large mason jars. Leave 2 inches of headroom in the jar if you plan on freezing the broth to allow for expansion. Put all the chicken parts back into the crock-pot, minus the onion. Add back in another 1/2 onion, 3 smashed cloves of fresh garlic, 2 Tbsp ACV, and any spices. Repeat this daily for one week. The broth continues to become even more rich and flavorful as the days go on. I made 7 huge jars of broth to put into my freezer. Considering that those small boxes of broth at the co-op can be about $4.00 per box, if you get the organic stuff without MSG…this is a considerable savings. Yay for broth with health benefits that also leaves a little jingle in your pocket!
Now I have 7 jars of Pho soup base in my freezer. When I am craving my favorite soup all I have to do is thaw out the broth and add some chicken, bean sprouts, basil, fresno’s, fish sauce, and fresh lime juice. Takes less than 10 minutes to prepare! If you do not have access to grass-fed animal products, you can order from US Wellness Meats, we order regularly and have never been disappointed!
For more information on making your own Traditional Foods at home, I highly suggest picking up a copy of Nourishing Traditions, by Sally Fallon (click the image below to check it out for yourself)
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