I’ve had a number of inquiries recently on how to make bone broth in a slow cooker like the Vita-Clay.
Since I’ve already posted about how to make meat stock, I thought I would post my recipe for making bone broth in a clay slow cooker too.
Why make broth in a clay slow cooker anyway? Why not a speedy Instant Pot, a crockpot or a stainless steel stockpot? The reason is because bone broth is slightly acidic due to the addition of vinegar (raw or homemade apple cider vinegar is ideal) to help draw out nutrients into the broth.
This acidic pH contributes to leaching of heavy metals most notably carcinogenic nickel and excessive amounts of chromium from cookware made with stainless steel. Compelling research on the subject caused me to switch to clay for making broth several years ago.
Slow Cooker Bone Broth
Note that the clay used to make a Vita-Clay slow cooker is tested for purity.
It is 100% lead-free, so don’t be swayed by the astroturfed online “reviews” that say otherwise just to sell a competitive product.
Below is my recipe for making chicken bone broth in a Vita-Clay. It is basically the same to make beef broth, you just extend the slow cooking time so it is roughly double the time to make chicken broth.
Slow Cooker Bone Broth Recipe
How to make broth in a clay based slow cooker like the Vita-Clay.
Ingredients
- 2 chicken carcasses preferably pastured and organic
- filtered water to cover
- 3 carrots chopped, preferably organic
- 3 celery sticks chopped, preferably organic
- 2 onions medium, chopped, preferably organic
- 1 Tbl apple cider vinegar homemade or packaged in glass
- 4 chicken feet optional
Instructions
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Place the chicken carcasses and optional chicken feet in the clay pot.
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Add the chopped vegetables and add enough filtered water to cover (about 4 quarts).
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Stir in apple cider vinegar and secure the cover.
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Cook on "low" or "soup" for 6 hours.
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Check pot and top up with additional filtered water if needed. Cook on "low" or "soup" for an additional 6 hours.
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Strain bones and vegetables.
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Cool on the counter and refrigerate for 8 hours or overnight. Skim off chicken fat and reserve in a small glass container for cooking.
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Freeze broth you will not use in a week. Use as a base for soups and sauces.
Did Claudia get an answer as to why a regular crockpot isn’t ok?
I answered that question below. Regular crockpots are made with toxic materials. Either nonstick or stainless steel which leaches heavy metals when making broth. Scientific references in the article above.
Sarah, Can you please explain why using a standard inexpensive over the counter ceramic crock pot is not a good idea for bone broth. What toxins are released from these versions? Sorry if I missed this somewhere in your blogs. This is the first I’ve heard of the VitaClay pots. Thanks in advance for the information!
How long would you cook beef bones in the VitaClay?
I cook them about 36 hours. Then, I reuse them and make a second batch! Beef bones are very hard and can be used more than once. 🙂
By the way, reusing broth bones is called “remouillage”. Here’s more about it if you are interested. https://www.thehealthyhomeeconomist.com/remouillage-getting-the-most-out-of-your-broth-bones/
I just got my VitaClay stoneware and made this recipe – turned out great! How long would you cook beef bones in the VitaClay for bone broth?
Beef bones can simmer much longer as they are harder than chicken bones. Up to 72 hours is fine if you wish to go that long! You will most likely have to add water during that process though.
What amount of time and setting would be best for a meat stock, cooked in a ceramic slow cooker? I didn’t seem to see specifics for the slower cooking meat stock. Thank you!
If you click through to my recipe for meat stock (linked above), the full recipe with instructions is provided 🙂
Hi Sarah, After reading the last comments I’m now considering the stone ware stock pot but first is it ok for acidic foods or vinegar? I’ve had to use the “stew” mode to “simmer” bones in my recently purchased “2 in 1 rice N’ Slow Cooker” as temp is lower than “soup” mode and also runs way longer than the “soup” mode. However, still not getting that crucial low simmer I want or they talk about! My stock is gelling amazingly though so does the simmer temp matter that much?? Will call the company again and ask for a simmer temp for the stone ware pot. What simmer temp (approx) would you recommend for bones? Sorry, just hung up on this simmering thing. Thank-you for all your help!
Yes, the stoneware pot is fine for acidic foods or bone broth simmered with a bit of vinegar.
Do you think the stoneware slow cooker is as safe as the clay?
Yes, it’s safe. It is also more durable than the clay. I haven’t had any issues with the clay pots in several years of use … but others have apparently. The food tastes better with the clay slow cooker but the stoneware model is more durable. Both are equally safe.
Sarah, would you be willing to cite your references with regard to the “compelling research” that precipitated your switch to clay pots?
The references are linked in the post. Here is the main one that was outlined in another article: https://www.thehealthyhomeeconomist.com/stainless-steel-cookware/
Hi Sarah,
Purchased and just received my “Vita Clay 2 in 1 Rice N’ Slow Cooker” after very carefully reading/studying various posts you and others have been sharing. I called the company today with some questions and the Vita Clay rep said that selecting the soup option brings the liquid gradually to a boil and keeps it at a boil for a few hours. (This is also the case for the 6 quart cooker which I’m also hoping to purchase eventually.) It doesn’t sound as if the long simmering you have always recommended is happening. You posted that you run your 6 quart cooker for 9.5 hours 2 times in a row. I’m very concerned abt all this boiling! I would really appreciate getting your thoughts on this.
The rep also said you no longer need to season using the rice method although that info did come along with the instruction booklet and recommended just cleaning the unit thoroughly as the instructions state.
Mine simmers perfectly. I don’t have an overboiling problem.
Would copper pots be safe
The cooper pots I am aware of are copper on the exterior but still stainless steel on the interior (such as cop-r-chef or mauviel). Best to avoid those.