Bone Broth

Paleo | Whole 30 | Gluten Free

Serving Size 6 Cups
Total Time 24 Hours



3.5 lbs of chicken, beef, lamb or combo bones (crockpot should be halfway full)

2 carrots, peeled and chopped

1 onion, chopped

1 turnip, peeled and chopped

3 stalks of celery, chopped

2 tbsp extra virgin olive oil

2 tbsp apple cider vinegar

1 tbsp black peppercorns

salt and pepper, to taste

  • Preheat oven to 350 degrees. 

  • Roughly chop vegetables and place on a lined baking sheet.

  • Season with extra virgin olive oil, salt and pepper.

  • Roast until vegetables are soft, about 30 minutes.

  • Place bones in a crockpot with cooked vegetables. Fill pot with water, stop when water is level with bones.

  • Add apple cider vinegar and black peppercorns.

  • Turn heat on low and cook for 24 hours.

  • After 24 hours, pour broth through a colander and discard the bones and vegetables.

  • Allow broth to cool down.

  • Once cooled, carefully place a layer of saran wrap on top of the liquid. Gently press down so broth is touching the saran wrap.

  • Place in refrigerator until fat has congealed and hardened.

  • To remove fat, peel off saran wrap. Use a spoon to skim fat off the sides.

  • Store in an airtight container in refrigerator for 1 week or freeze.

tips & tricks

Great to sip on as a snack.

Optional Add Ins: Parsley, Lemon, Salt, Pepper, Coconut Oil

Much better than buying stock or broth in a can or box. Processed stock and broth usually have added sugar and additives.

Store in refrigerator for 1 week. Freeze in plastic bags or rubber cupcake molds. The molds are great for individual servings.

I add bone broth to give recipes some extra flavor. Great addition to vegetables.

Nutritional Benefits:

Helps Fight Inflammation

Help Heal the Gut

Loaded with Nutrients and Vitamins

Tel: 985-869-2036

New Orleans, Louisiana

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