Crock Pot Bone Broth [RECIPE]

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I hadn't heard of "bone broth" until I decided to adopt a Paleo-ish diet in 2017 and clicked "follow" on a billion health food bloggers' Instagram pages. Sure, bone broth one of the biggest trends in the health/wellness sphere right now, but for good reason!

When you boil it down (no pun intended), bone broth is one of the best nutrient-dense ways to boost your immune system and gut functioning. As the animal bones are heated over a prolonged period of time, they soften and release collagen and minerals. Collagen is known to support joint health, hair/nail growth and even reduce the appearance of cellulite (= nature's beauty supplement!). Our bodies need the minerals found in bone broth (calcium, magnesium, sulfur, etc.) from nutrient-dense sources. And what better source than a grass-fed/pasture-raised animal? Bone broth is known to reduce inflammation, so it's a MAGIC to consume when you're struck with a respiratory or gut sickness.

Another reason to love bone broth - it's a way to use up veggie remnants that you would've normally thrown away. I'm talkin' stalks, ends and veggies on the verge of death. So collect some bones (sold at most health food stores in a creepy small freezer or ask your butcher), as many veggies as you can muster and fill up your water filterer -- let's bone broth it up!

What You'll Need:

- Crock Pot

- Collander

- Glass jar or glass storage container with lid

- 2 carrots, chopped into 2" chunks

- 2 celery stalks, chopped into 2" chunks

- 1/4 red onion, chopped

- 1/4 white onion, chopped

- 2 garlic cloves, whole but mashed

- 2 Tbsp apple cider vinegar

- 2 Tbsp Redmond’s Real Salt

- Bones from a grass-fed animal; enough to reach the 3/4 line in the Crock Pot

- Enough filtered water to fill the crock pot after the bones are in there

- Wildcard veggies! I had chard stalks that I was about to dispose of, so I threw 'em in! Feel free to get creative here.

Process:

1. Place bones (ok if frozen!) in the crock pot. The crock pot should be about 3/4 full with bones

2. Disburse the chopped veggies, salt and ACV around the bones in the crock pot

3. Fill the crock pot 3/4 full with filtered water

4. Set your Crock Pot on low for 10 hours (or longest "low" setting)

5. Plan to let this brew for the next 24-36 hours. Just remember to keep resetting the timer before bed and leaving for work!

6. When the 24-36 hr (your discretion) mark is up, set a colander on top of your glass container/bowl

7. Using oven mitts, pour the contents of the Crock Pot into the strainer

8. Dispose of the bones and veggie remnants left in the Crock Pot and strainer

9. Unless you'd like to drink some now, immediately store the remaining liquid (your bone broth!) in the refrigerator

10. When you're ready to consume, pour out only as much as you need. Keep the rest in the covered glass container in the refrigerator. Enjoy within 1 week.