Bone Broth Recipe
Makes about 1 Quart (serving size: 8 ounces)
Tools: (3) quart or larger slow cooker
About 2 pounds grass-fed/finished beef or pasture-raised chicken bones (you can get from your local butcher or farmer)
1 med. Organic carrot, peeled and chopped
1 med. Organic onion, cho[ed
1 organic celery stalk, chopped
3 organic garlic cloves, peeled and roughly chopped
1 Tsp. Sea Salt (Himalayan)
1 tablespoon organic apple cider vinegar (I like Dr. Bragg’s)
- Place all ingredients (except salt and vinegar) in the slow cooker. Fill the slow cooker 3 quarters of the way full with filtered water. Now add the vinegar and salt.
- Cook on the “low” setting for 18-20 hours (The longer you cook, the more flavorful it will be…but, try it at the 18-hour mark…if it tastes great, it’s done!)
- Strain the broth through a fine-mesh strainer or cheesecloth and cool.
- Store in a glass container (I love mason jars….and you can put it in several or you can buy 8 oz glass jars if you know you will be drinking for the week. You can also freezer in individual servings if you want to use for the future. I have used plastic gallon bags and ice cube trays for freezing.
(NOTE: glass jars sometimes break in the freezer so be careful).