Three cups filled with slow cooker bone broth

Slow cooker bone broth

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(3 ratings)

Prep: 30 mins Cook: 36 hrs Takes 18-36 hours


Serves 4

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

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: Per serving

  • kcal45
  • fat0.3g
  • saturates0.1g
  • carbs4g
  • sugars2g
  • fibre0.2g
  • protein6g
  • salt0.65g


  • Beef, veal bones and or chicken, ask your butcher what they have
  • 2 carrots, roughly chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 leek, roughly chopped



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 1 celery stick, roughly chopped
  • juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 bay leaf


  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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Comments, questions and tips

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6th Nov, 2019
Don't start calling it broth. It is stock. Next thing, you'll be using cups and Kosher salt. I'm sure it's a good basis for a soup.
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