I post a lot of pictures on our Facebook page. I post even more pictures on our Instagram! I got a request on Instagram to post how I make my bone broth – since I post a lot about it and try to sneak it into a lot of recipes because it is SO good for you!
I decided the first thing I should do is round up a bunch of reading for you. Because knowledge is power!
One of my favorite blogs – because she’s awesome – has her post here: http://freshly-grown.com/bone-broth-nourishing-supplement-ever-take/
Another one here: http://balancedbites.com/2011/04/easy-recipe-mineral-rich-bone-broth.html
Another here: http://www.primallyinspired.com/bone-broth-health-benefits/
And a really good one here!: http://undergroundwellness.com/top-5-reasons-why-bone-broth-is-the-bomb/
Ok… now on to the recipe!
Crock Pot Bone Broth
I like to treat my bone broth as a soup. What you put into it… is what it’s going to taste like. And if you’re going to be drinking it by itself. In a mug. Because it’s delicious. And GOOD FOR YOU. And you should. You want it to taste good as a stand alone snack!
So here goes…
- Bones. A chicken carcass, a turkey carcass, about 6 beef bones- whatever you have on hand – save it! Make broth!
- 1-2 tbsp apple cider vinegar – this helps bring the minerals out of the bones – you want to make sure you add this!
- 1-2 tsp black pepper
- 1-2 tbsp cumin
- 1-4 cloves garlic (depending on how much you like garlic)
- Do you have any spices that you typically love in your soups? Add some of those too! You know what you like!
- 2 cups chopped carrots
- 1 cup chopped celery
- 1 onion – chopped
Add all of the ingredients except the apple cider vinegar and water to your crock pot. Hopefully it’s a bigger one or hopefully you have more than one if it’s not! This is a good one HERE if you need one!
Once all of your ingredients are in the crock pot, fill your crock pot with water. To the top (below the lid line). Add in your 1-2 tbsp apple cider vinegar and give a little stir.
I actually like to let mine cook for 24 hours and then I usually have a lot of yummy oil from the bones in the broth already. I will bottle up most of the liquid at this time and then I will top it with more water, add in some extra spices and apple cider vinegar and then I will let it cook for another 48-72 hours. The longer cook time will bring out more of the yummy goodness that you want! And you get double the broth! Of course you can just let the original broth cook for 48-72 hours and get a good concentrated broth. It’s up to you!
Mine is a liquid with lots of oil in it when I pour it into jars. I fill my jars about 3/4 of the way so that I can freeze it without the glass breaking. Once I get a jar out to thaw it is nice and congealed. I can just heat it up on the stove – and drink up! Or add into one of the many other recipes we have up on the blog!
Moral of the story… if there’s something we talk about a lot that you’d like to know more about or just something you’d like to know about that you think we might have the answer to and could share – let us know!