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Ingredients
- Bones from any grass-fed or free-roaming animal (ie the carcass of a chicken or turkey, soup bones or a portion of a leg/arm bone, even the leftover bones from the prime rib of grass-fed cattle, the bone from your leg of lamb, etc…)
- 2 Carrots, washed
- 3 Celery Stalks, cleaned and leaves in tact
- Filtered Water
- 6-quart crockpot (smaller crocks will work but this is the size I use most)
Preparation
Step 1
Known especially for its power to heal the gut, bone broth is something I managed to add to my diet shortly after being diagnosed with celiac.
As long as the bones fit in the crock, you can make broth!
Place bones, carrots and celery in crockpot. Cover with filtered water. Set crock to low and cook for at least 24 hours. Yes, at least 24 hours. As long as the broth stays 145F or more, it will be safe…and the longer you cook it, the more nutrients it absorbs from those delicious bones!
Once you are ready to remove and store your broth, use a mesh strainer to remove any leftover meat, skin or bones. Pour into 4-quart sized sterilized mason jars and prepare to either pressure-can* or freeze your broth. Properly stored broth will keep for up to six months.
Makes approximately 4 quarts
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