Bone broth is one of the most healing foods you can eat or drink. Rich in nutrients like gelatin and glycine, which help to protect and heal your leaky gut, skin, and digestive tract. Don’t settle for packaged bone broths full of preservatives when you can crock pot this up with minimal time investment.
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INGREDIENTS
- 4 pounds beef bones with marrow (backs, necks, any type of bone with marrow to boil out)
- 2 carrots, chopped
- 4 celery stalks, chopped
- 2 medium onions, peel on, sliced in half lengthwise and quartered
- 4 garlic cloves, peel on and smashed
- 1 teaspoon Himalayan Sea salt
- 1 teaspoon whole peppercorns
- 2 bay leaves
- 3 sprigs fresh thyme (or 2 teaspoons powder)
- 5-6 sprigs parsley (or 2 tablespoons dried)
- ¼ cup Apple Cider Vinegar with the Mother
- 18-20 cups cold water
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Directions
- Dump all of the ingredients into a large capacity crock-pot.
- Add in water.
- Turn crock pot up to high and allow to come to a boil.
- Turn crock pot to low and simmer
- Sometimes there will be foam that rises to the top. Skim that off occasionally.
- Simmer on low for 24-48 hours.
- Remove from heat and allow to cool slightly.
- Strain your broth and throw away all the solids in the crock pot. (yes veggies too, unless you really want to eat them)
- Let stock cool before storing.
- This freezes well for about 3 months. I like to put some of mine in small containers, like ice cube trays and when frozen bag them up and use for seasoning in my dishes. Of course you can freeze larger quantities for soup too.
Best to use unfrozen portions within a week.