INGREDIENTS:
2 – 3 lbs of bones from beef, chicken, lamb, or fish (If possible, ask your local butcher for organic or grass-fed)
6 medium carrots, roughly chopped
6 celery stalks, roughly chopped
1 medium yellow onion, roughly chopped
3 garlic cloves, crushed
1 tbsp apple cider vinegar
½ tsp peppercorns
1 bay leaf
1 tsp sea salt
12 cups water
DIRECTIONS:
1
Add all ingredients except the water to your slow cooker.
2
Fill the slow cooker with water, until the bones are fully covered.
3
Cook on low for 24-48 hours.
4
Strain the broth through a fine-mesh strainer and allow it to cool completely before storing in an airtight container in the refrigerator for up to 6 days, or in the freezer for up to 6 months.
5
ENJOY!
Ingredients
INGREDIENTS:
2 – 3 lbs of bones from beef, chicken, lamb, or fish (If possible, ask your local butcher for organic or grass-fed)
6 medium carrots, roughly chopped
6 celery stalks, roughly chopped
1 medium yellow onion, roughly chopped
3 garlic cloves, crushed
1 tbsp apple cider vinegar
½ tsp peppercorns
1 bay leaf
1 tsp sea salt
12 cups water
Directions
DIRECTIONS:
1
Add all ingredients except the water to your slow cooker.
2
Fill the slow cooker with water, until the bones are fully covered.
3
Cook on low for 24-48 hours.
4
Strain the broth through a fine-mesh strainer and allow it to cool completely before storing in an airtight container in the refrigerator for up to 6 days, or in the freezer for up to 6 months.
5
ENJOY!
