Slow-Cooker Broth - All Purpose
Ready In: 8 hrs 20 mins
Yields: 3 1/2 quarts
Ingredients
- 1 tablespoon vegetable oil
- 3 lbs beef bones, cross-cut beef shanks, your choice
- 1 1⁄2 lbs chicken wings, neck, backs, your choice
- 4 quarts water
- 4 bay leaves
- 3 garlic cloves, crushed
- 2 large carrots, rough chop
- 1 small leek, split, rough chop, well rinsed
- 1 onion, rough chop
- 1 teaspoon black peppercorns
Directions
- Heat oil in a large cast iron skillet. Add beef bone and chicken part; cook in a single uncrowded layer, turning once or twice until nicely browned on all sides, about 10 minutes. Transfer to the slow cooker.
- Add water and remaining ingredients to the slow cooker. Cook on low for 8-10 hours.
- Cool, strain. Refrigerate until cold. Scrap off any excess fat. discard.
- Refrigerate up to 1 week or freeze in small containers up to several months.
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