- Beef bones (if you don’t see them in the case/freezer of the meat section, ask your butcher or find a local rancher; grass-fed/finished is a great option, but do your best)
- I also often save the carcass’ of rotisseries or whole-roasted chickens and make broth from those.
- 2 carrots, chopped
- 2 celery stocks, chopped
- 2 tablespoons apple cider vinegar (ACV)
- Herbs (fresh rosemary pictured here, but bay leaves also work well – this is very much a game-time decision based on what I have on hand)
- Water, enough to cover everything
- Sea salt
- Onion, chopped (optional)
- Garlic cloves, whole (optional)
- Roast bones at 350F for 35-40 minutes (optional). You can proceed directly to Step 2 and omit the second part of Step 5.
- Wash and chop vegetables, then add to bottom of slow cooker.
- Add bones on top.
- Add herbs, sea salt, then pour over ACV.
- Add enough water to cover contents of slow cooker. If you roasted the bones, let stand for 30 minutes before turning slow cooker on.
- Set to LOW and cook at least 8-10 hours, up to 24 hours.
- Strain. Discard solids.
- Enjoy, store in the fridge in a glass container for a few days, or freeze.
NOTES: Use as a nutrient-rich base for soups/stews, sautéing vegetables or to sip by the mug-full (my fave).
Or, my Lazy Chicken Soup. Add your favorite veggies to a bowl with rotisserie chicken (could also use ground turkey), a big handful of kale, pour over broth and voila! If you’re interested to learn more about the health benefits of bone broth, check out this post from The Paleo Mom.