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.
Whenever I use my vitaclay it boils the broth. Broth should just simmer and not boil. I am very disappointed with my vitaclay. I have to continually change the temperature setting from “soup” to “warm” to stop it from boiling to death.
hi sarah …. i really enjoy your site and have very helpful information
i hope you recommend for me what good cookware metreals one pot and one skellt for every days use with acidec food to use in gas stove ??
I use my Vita-Clay pot for acidic foods. Otherwise, I use stainless steel skillets and pots for all other foods.
Just read the difference and yes it helped. Just one more quick clarification, with the 6 quart stoneware I can infact cook rice oats as well ?
What’s the difference between the 6 quart stoneware cooker vs 6q clay one? I want to get one for stock, soup, rice, oats, slow cooked meals. Any input would be great thanks. Never bought one before due to all the chemicals in them, but this company sounds like a great product. Thanks
Here’s my review comparing the stoneware to the clay model. Hope this helps! https://www.thehealthyhomeeconomist.com/vitaclay-review/
I have seen in other bone broth recipes where it says to discard veggies after straining broth. Aren’t these healthy veggies you should be consuming? Thank you!
The veggies long cooked for hours to make broth are tasteless. Go ahead and eat them if you like, but all their goodness is in the broth!
Sarah,
Your information and research is so helpful, thanks for all you do to help us bring healthy food to our families. I am beginning to dabble in the making of bone broths but I was wondering if there is a vegetarian option available ? I find the cost prohibitive to have meat bone broth everyday and was thinking I could rotate it with a good nutritious anti inflammatory vegetarian broth… Any ideas on what might work for a plan like this ?
Try these veggie bouillon cubes. https://www.thehealthyhomeeconomist.com/healthy-easy-bouillon-cubes-recipe/
Thanks for your reply, Sarah!
I’m embarrassed that I spelled “too” incorrectly in my previous email!!
Anne
I have a new Vita Clay cooker that I was hoping to use for making bone broths, but all it does is boil to death everything I put in it. I thought it was a sloooowwww cooker and would maintain a simmer. Were my expectations to high? Thanks for your help!
I cook on slow for 4-5 hours and then let it sit on warm for a couple of hours and then rotate. It’s not as low as a crockpot.
PS, I have made home-made beef and chicken broths for years, however was very intrigued by your comments regarding stainless steel as I have used stainless over the years. Do you recommend using stainless steel for any cooking or just those dishes that use vinegar, etc. I have used West Bend stainless cookery. Is enamel also tainted?
I have stainless pots and pans that I use all the time for non-acidic dishes. Enamel is fine … just be sure it is tested to be free of toxins like lead.
There is a link in the post above on 10 tips for using stainless steel safely in the kitchen.
OK, yes, I read your comments, however I was hoping for a more specific answer regarding the toxins. That said, I have studied it further on the web and think I have the answer(s) I was seeking. I do appreciate the information you provide and will continue to access your website over the coming years for more ideas. I stumbled upon the site when trying to find information on how to help a chronic cough I’ve had for months now and have all but cured it with brewing teas and a number of other natural remedies.