Bone Broth

Making your own bone broth is a nutrient-rich, cost-effective way to support your health and elevate your cooking. Packed with collagen, gelatin, amino acids, and minerals, it promotes gut health, joint support, stronger hair, skin, and nails, and even better sleep. Homemade broth offers deeper flavor than store-bought versions and allows you to control ingredients while reducing food waste. It’s a simple, sustainable habit that turns leftover bones and veggie scraps into a healing, flavorful kitchen staple.

INGREDIENTS

  • 2 - 3 pounds bones (beef or chicken)

  • 2 medium unpeeled carrots, cut into 2 inch pieces

  • ½ medium yellow onion, cut in half

  • 4 garlic cloves, smashed & unpeeled

  • 10 cups filtered water

  • 2 celery ribs, cut into 2 inch pieces

  • 2 bay leaves

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon Italian seasoning

  • 1 teaspoon real salt

PREPARATION

  1. Preheat oven to 450°F. Roast bones, carrots, onion, and garlic on a baking sheet for 35-40 minutes or until deeply brown flipping halfway through.

  2. Meanwhile combine water, celery, bay leaves, apple cider vinegar, Italian seasoning, and salt in a large slow cooker.

  3. Once bones, carrots, onion, and garlic are done roasting, place in slow cooker, set on high, cover and let it simmer for about 24 hours.

  4. Pour broth through a sieve to strain out the bones, vegetables, and herbs.

  5. Store in mason jars in the fridge for 3-5 days or in the freezer for up to 6 months.