• Rosemary
  • Turmeric
  • oregano
  • peppercorns
  • sea salt
  • paprika
  • thyme
  • bay leaves
  • celery
  • carrots
  • onion
  • garlic
  • marrow bones
  • chicken feet


  1. You can use any bones you have. I like marrow bones & chicken feet. Basically the best bones are joint and knuckle bones. Depending on the size of your pot with determine how many bones to add. The more bones, the more likely it will gel.
  2. Roast those bones in the oven for 30-45 minutes @ 400ÔÇó
  3. You can use any herbs and veggies that you have. For a basic broth just add bones, filtered water, dried herbs,peppercorns and apple cider vinegar. (About 2 Tablespoons)
  4. Once youÔÇÖve added your ingredients fill the pot with filtered water & cover. Close the cooker & set the time to soup mode for 1 hour.
  5. Once itÔÇÖs done with that cycle, it will stay on the warming mode for 12 hours. Once the time is almost to 12 hours, turn it back on to REHEAT (rice function) mode for 5 minutes. This will reset the warming timer for another 12 hours.
  6. Now you can be done at 12 hours but the magic is at 24.
  7. Strain and filter the broth with a mesh strainer and/or cheesecloth into your glass jars.
  8. Store in fridge. If it gels that is GOLD ­čąç
  9. Just add the gel to a pot to reheat and enjoy. I always add some salt flakes to mine.

Photo and recipe courtesy of claypotprovisions

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