Step 1: Bones in the Pot
Plop those bones into your crock pot. Fill it about halfway or three-quarters full. Don’t overstuff—you need room for water and for the magic to happen.
Add your veggies and the vinegar. Then pour in cold, filtered water until the bones are fully covered. Like, an inch above them. Don’t be stingy with the water. You’re making broth, not bone soup concentrate.
Step 2: Set It and Forget It
Turn your crock pot to low. That’s the key. Low and slow. For chicken broth, let it go 12-24 hours. For beef broth, you’re looking at 24-48 hours. Yes, days. But don’t panic—your crock pot does all the work.
You can leave the house. Go to work. Sleep. The broth just sits there, bubbling quietly like a happy little cauldron. You’ll come home to a house that smells like a cozy restaurant. It’s outrageous.
Step 3: Scoop the Scum
After about an hour, you might see a foamy, grayish scum float to the top. That’s called “impurities.” Just scoop it off with a spoon. It’s not scary, I promise. Just protein bits and gunk.
If you skip this step, your broth will be cloudy. Still tasty, but not Instagram-worthy. Your call.
