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.
Helps Fight Inflammation
Help Heal the Gut
Loaded with Nutrients and Vitamins