Drink it straight from a mug. It’s like a warm hug for your insides. Add a pinch of turmeric and black pepper for extra sass. Or use it to cook rice, quinoa, or soup. It’ll make everything taste better.
Store it in mason jars in the fridge for up to five days. It will turn into a jiggly gelatin. That’s good! That means you extracted all the collagen. Freak out a little, then get over it. It turns liquid again when you heat it.
You can also freeze it for months. Just leave an inch of space at the top of the jar so it doesn’t explode. Exploding glass and frozen broth is not a fun combination. Trust me on that one, too.
A Few Parting Jokes (Also Tips)
Don’t skip the vinegar. I said it already, but I’ll say it again: Don’t. Skip. The. Vinegar. Without it, you’re just making hot bone water. And nobody wants hot bone water.
If you’re using a rotisserie chicken carcass, it’s already salty. Taste before you add extra salt. You can always add more, but you can’t take it out. That’s life philosophy right there.
And if you forget about it for 30 hours? No big deal. Bone broth is incredibly forgiving. Your crock pot will keep it at a safe temperature. Just check the water level—if it’s too low, add a cup of hot water. Crisis averted.
So go ahead. Get yourself some bones, a crappy onion, and a crock pot. You’re about to make something magical. And you barely have to do anything. That’s the best kind of cooking, right?
Happy simmering, friend.
