Bone Broth

By Tonya_Speed

One taste and you’ll see that our grandmothers really did have it right. Bones do make the best soup!

Besides drinking it straight, I use bone broth in place of stock in all of my soup recipes. You can also use bone broth as a liquid for braising.

Ingredients

• Soup Bones
• Onion
• Celery
• Carrots
• Garlic
• Herbs
• Apple Cider Vinegar

Preparation

Step 1

Put your bones (preferably they will be bones from grass fed animals) in the slow cooker with some onion, organic celery, carrots, herbs and a few cloves of garlic. Add a couple of tablespoons of apple cider vinegar to the works to help leech the minerals and nutrients out of the bones.

Cook on low for up to 8 hours, but preferably for up to 72 hours (longer is better, that’s what I do). As the bone broth simmers, you may need to replace the water. Keep the water level at about 3/4 full.

Strain the broth when you’ve cooked it as long as you’re going to.

If you’ve done it just right with the chicken bones (not the beef ones as much), the broth will gelatinize when you refrigerate it overnight. This gelatin tells you the broth is so nutritious!