Bone Broth

Bone Broth

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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)



  1. 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.
  2. 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!)
  3. Strain the broth through a fine-mesh strainer or cheesecloth and cool.
  4. 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).

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