Heat's Homemade: Bone Broth

For a long time now, I've wanted to make my own chicken broth. It just seems so silly to spend the money on cans of broth when I could make it for free. So, to prep, I started saving the chicken bones from our dinners in gallon freezer bags and putting them in the freezer. Once the entire bag was full, I decided to give it a try.

It turned out absolutely wonderful! It's rediculously easy, as you'll see. Just put a bunch of stuff, a lot that you will already have on hand, in a slow cooker. Then cook it for 24 hours, put it into freezer safe jars, and you're done!

I've started saving the chicken bones again. I'll probably save beef bones too-you can do the same thing-never buy those cans again!

Bone Broth-adapted from Don't Mess With Mama
Total Time: 24 hours
Makes about 6 cups

• 1-2 pounds beef or chicken bones (about a gallon freezer bag full)
• 2-3 carrots, largely chopped
• 2 stalks celery, largely chopped
• 1 onion, quartered
• 1 bay leaf
• 1 tablespoon cider vinegar
• 1 tablespoon peppercorns
• 2 cloves garlic, minced
• Water

In a 5-quart or larger slow cooker add all ingredients and fill to the top with water. Cook on low for 24 hours. Carefully strain through a metal strainer or cheesecloth into a large pot or bowl. Dish into freezer safe containers and use in place of broth or stock.