Making bone broth using a slow cooker is really easy and requires almost no hands-on time at all.

Here’s what I used to make about 4 quarts of beef bone broth:

2 carrots, chopped medium
2 celery stalks, chopped medium
1 medium onion, chopped medium
7 garlic cloves, smashed
3.5 lb of beef, chicken, pork, deer or other bones
2 bay leaves
Kosher salt
2 tablespoons of apple cider vinegar
water as needed

Here’s how to make it:

Dump the vegetables in the bottom of a 6-quart slow cooker. Drop in the beef bones, tuck in the bay leaves, sprinkle on a wee bit of salt, drizzle the vinegar on the bones and add enough water to cover everything.

Cook on low for 8-10 hours.

When it’s ready, pour the broth through a strainer, and discard the solids.

You can ladle out some to drink now, or store the liquid in a large glass container for later.

The broth will keep in the fridge for a few days and in the freezer for several months.

Special note: some people don’t tolerate long-cooked broth well.  For them, use these guidelines (from http://fearlesseating.net/when-bone-broth-is-bad-for-you/): For poultry, a good simmer time is 1-3 hours.  For beef, lamb and bison, shoot for 2-4 hours.  And for fish, well, you should never simmer fish broth for longer than an hour anyway, so fish broth is never a problem!