Bone Broth Recipe

Ingredients

• 1-2 lbs organic chicken/turkey or grass-fed beef, preferably with cartilage and feet (lamb and pork bones can also be used)
• 2-3 organic carrots, largely chopped
• 2 stalks organic celery, largely chopped
• 1 organic onion, largely chopped
• 1 organic Bay leaf
• Filtered water 
• 1 tbsp raw unfiltered apple cider vinegar
• 1 tbsp organic whole peppercorns (optional)
• 2 cloves garlic (optional)

Equipment

• Crock pot
• Measuring cup
• Measuring spoons (I love these – they’re magnetic so just stick to the stove top to use whenever you need it)
• Glass Mason jars
• Freezer-safe glass storage containers

Directions

1. In a medium to large crockpot, add bones, carrots, celery and onion and fill with filtered water to the top of the pot.
2. Add the vinegar to the pot, cover and cook on low for 24 hours.
3. Turn off heat and strain broth through a cheesecloth or sieve.
4. Store broth in glass Mason jars and refrigerate for up to 1 week or freeze to use at a later time. Can be kept in the freezer for several months.

Keep the bones (not the vegetables – toss them and use a new set of vegetable scraps) and make another batch of bone broth. Just repeat all steps in the directions. I find I can reuse chicken and turkey bones at least 2 times, while I can use beef bones about 3-4 times.

Makes about 3 pints per batch.

For more information and to learn about the benefits of bone broth, please see the original blog post here.