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Bone Broth

Place everything in a slow cooker and cook on low for 14-24 hours. The longer the bones cook for the more nutritious the broth becomes. Once cooled, strain broth with a fine strainer and store. I like to cool completely and store half in the freezer and half in the fridge. Some things to be aware of: - you can skim the fat, or let it sit in the fridge and allow the fat to rise and then skim it off. . .

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Servings: 8

Prep Time: 00:10

Cook Time: 24:00

Main Ingredients

1 - 2 lbs . of chicken bones (try to include an entire carcass) * i like to use bones from whole roasted chickens because they have dee

3 stalks celery with leaves chopped into 2 inch chunks

2 - 3 medium carrots unpeeled and cut into 2 inch chunks

1 medium onion skin on and quartered

1 head of garlic skin on and cut in half

handful of fresh thyme

handful of fresh sage

handful of fresh oregano (you can use any herbs you want, but i highly recommend oregano due to its medicinal purposes

1 bay leaf

1/2 tsp salt

1/2 tsp pepper

1 - 2 tablespoons of apple cider vinegar (this helps extract minerals from the bones)

2 about quarts or so of water (the water should just cover bones and veggies)

Preparation

1Place everything in a slow cooker and cook on low for 14-24 hours. The longer the bones cook for the more nutritious the broth becomes. Once cooled, strain broth with a fine strainer and store. I like to cool completely and store half in the freezer and half in the fridge. Some things to be aware of:

2

  • you can skim the fat, or let it sit in the fridge and allow the fat to rise and then skim it off the top.

3

  • you could also leave the fat alone, like me, because that is just extra work.

4

  • good and nutritious bone broth with gel in the refrigerator. You want this. Once heated it will liquify again. If your broth doesn't gel, you probably added too much water to bone ratio. Don't fret: it is still nutritious.

5Happy Bone Brothing!

Reviews: 0

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