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Slow cooker bone broth New-recipe-icon

Leave this bone broth overnight in the slow cooker. It's flavoured with vegetables, bay, lemon and herbs to make it all the more satisfying on a winter's day

  • Prep: 30 mins
    Cook: 12 hrs
    Takes 18-36 hours
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 45
  • Carbohydrates 4
  • Saturated Fat 0.1
  • Sugar 2
  • Protein 6
  • Fat 0.3
  • Fibre 0.2
  • Salt 0.65

Nutrition per serving

  • Calories 45
  • Carbohydrates 4
  • Saturated Fat 0.1
  • Sugar 2
  • Protein 6
  • Fat 0.3
  • Fibre 0.2
  • Salt 0.65

Ingredients

  • Beef, veal bones and or chicken, ask your butcher what they have
  • 2 carrots, roughly chopped
  • 1 leek, roughly chopped
  • 1 celery stick, roughly chopped
  • juice 1 lemon
  • 1 bay leaf

Method

  1. Heat oven to 180C/160C fan/gas 4. Spread the bones out on a baking sheet and roast them for an hour, turning them over after 30 mins.

  2. Heat the slow cooker if necessary. Pack the veg into the slow cooker, add the bones and enough water to fill the pot to within 2cm of the top. Add the lemon juice and the bay leaves. Cover and cook on Low for 18-36 hours. The longer you cook the broth the darker it will become.

  3. Place a colander over a bowl and scoop out all the bones into the colander. Return any broth from the bowl to the pan. Strain all the liquid through a fine sieve. Taste, and season only if you need to. Allow the broth to cool and lift off the fat. Store in the fridge for up to 3 days or transfer to freezer bags once it has cooled.

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