Nourishing Bone Broth
Also known as LIQUID GOLD. This bone broth is so nourishing and healing for our entire bodies! It contains tons of collagen, glycine and glutamine!
Equipment
- 6 Quart Slow Cooker
Ingredients
- 4 lbs Organic, Pasture Raised Meat Bones Chicken, Beef, Lamb, Duck, Venison, or Bison
- 1/2 cup Raw Apple Cider Vinegar
- 1 Medium Red Onion Roughly Chopped, with the skin on
- 3 whole Garlic Cloves Crushed, with the skin on
- 2 Medium Carrots Roughly Chopped, with skin on
- 3 Stalks of Celery Roughly Chopped, leave the top and ends on
- 4 Sprigs of Thyme Including the Steam
- 6 Sprigs of Parsley Including the Steam
- 10 cups Filtered Water
- 2 cups Frozen Vegetable Scraps See Notes for Details
Instructions
- Add the organic bones, vegetables, herbs and frozen vegetable scraps to the crock pot.
- Pour in the Apple Cider Vinegar.
- Fill up the crock pot with filtered water. My 6qt crock pot takes about 10 cups but this may vary.
- Plug into a place in the kitchen that won't be in the way. Turn on high during the day and low at night for 48 hours. Stir occasionally throughout this time.
- Scoop the bone broth through a fine mesh strainer into a large glass or stainless steel bowl.
- Pour into a mug to drink, use in a soup or freeze for later.
- Freezing Instructions: Pour the bone broth into 500mL glass mason jars. Do not fill all the way to the top. Fill to below the neck. This allows space for the broth to expand when it freezes and will not break the jar. Allow broth to cool completely in the jar before freezing. Once cool, place the jars in the freezer with the lid for 2-4 hours. Place the lids on securely and freeze for up to 6 months. I like to label the broths with the date so none go to waste!
Notes
SCRAP VEGETABLES:
Save the tops, ends, skins and pits of your vegetables and keep in the freezer. You can add these to the broth to give it tons of extra nutrients. My favorite Veggie Scraps are avocado pits, broccoli ends, cauliflower leaves, brussels sprout scraps, onion skin, garlic skin, carrot tops, beet tops & ends, sweet potato ends, leek ends. Any veggies we are chopping to eat, their scraps go into our freezer!
Save the tops, ends, skins and pits of your vegetables and keep in the freezer. You can add these to the broth to give it tons of extra nutrients. My favorite Veggie Scraps are avocado pits, broccoli ends, cauliflower leaves, brussels sprout scraps, onion skin, garlic skin, carrot tops, beet tops & ends, sweet potato ends, leek ends. Any veggies we are chopping to eat, their scraps go into our freezer!