Bone Broth

Ingredient:

• 2 carrots chopped medium
• 2 celery stalks chopped medium
• 1 medium onion chopped medium
• 2 cloves garlic
• 3.5 lb beef or chicken bones or combination of both
• Kosher salt
• 2 tablespoons apple cider vinegar
• Water

Preparation:

1. Place the bones in the slow cooker. The bones should fill up about 3/4 of the slow-cooker.
2. Chop your vegetables and garlic, no need to peel. You can also add vegetable scraps and rinsed, crushed egg shells into your slow-cooker. (You’ll be straining these out before consuming the broth.)
3. Fill the slow-cooker with water. Season with a generous amount of salt (about 1 teaspoon).
4. Add 2 tablespoons of apple cider vinegar (you won’t notice the taste).
5. Cook on low for about 18 hours.
6. Strain the broth through cheesecloth or a strainer and cool. A good broth will usually have a layer of fat on the top, and will gelatinize when thoroughly cool.

Yield:
8 servings

Do you like what you see? Sign up for our weekly newsletter to get content like this every week!

CLICK HERE TO SIGN UP!