How to Make Bone Broth
INGREDIENTS
- 3-5 lbs FFF Pasture-Raised Bones of your choice
- 2 medium carrots, roughly chopped
- 1 medium yellow onion, roughly chopped
- 1 medium head garlic, halved crosswise
- 2 tablespoons apple cider vinegar
- 12 cups water, or more as needed to cover
- 1 teaspoon whole black peppercorns
- 1 ½ teaspoons kosher/pink Himalayan salt
- *Optional: 1 inch each of peeled ginger and turmeric for added gut benefits
DIRECTIONS
- Bring a stockpot to a roiling boil and add bones in for five minutes, this strips the bones of any surface scum so the inner nutrients are more easily released in the slow-cook process.
- Optional for added flavor: Preheat the oven to 425 degrees F (200 degrees C).
- Place chicken bones, garlic cloves, carrots, celery, and onion on a baking sheet and drizzle with olive oil. Toss to coat.
- Roast in the preheated oven for 20 minutes, stirring halfway through.
- Transfer roasted bones and vegetables into a 6-quart slow cooker.
- Add vinegar, salt, and peppercorns.
- Cover completely with water and cook on Low for 6 to 8 hours. You may have to add a little bit more water to keep bones submerged.
- Strain the broth using a fine mesh strainer. Pour into jars and refrigerate until ready to use.
- Enjoy!
NOTE: plain Bone Broth is incredibly useful when using in a variety of dishes because it takes the place or store bought stock or bullion. To make a plain bone broth simply eliminate everything but the bones, vinegar, and water.
If you're unsure about bone broth and maybe even a little grossed out at the thought (don't worry ~ we had to get used to the idea too!), here are 5 reasons why you should start incorporating it into your diet!
