Vegetable Scented Bone Broth

In the colder climates, winter can make feeling vibrant difficult as cold, potentially harsh
weather challenges our commitment to staying healthy and eating well. Making bone broth
becomes a soothing ritual, yielding an immune-supportive beverage to sip while you curl up
with a favorite book. Take a break from your mocha or hot cocoa and flood your system with
this savory, caffeine-free, nutrient-dense alternative. Enjoy

Ingredients:

 

3-4 lbs. Soup bones from beef, lamb, bison, venison, chicken, turkey, pork or even
duck! (Ask your local butcher for organic or grass-fed. if possible)

2 Tbsp. Apple Cider Vinegar
2 Carrots roughly chopped
2 Celery Stalks roughly chopped
1 medium Onion Chopped
2 Garlic gloves smashed
2 Bay leaves
1 bunch Parsley
1 Tsp. Sea Salt
4 cups Filtered Water

 

 

 

1. Place the bones in a slow cooker and drizzle the vinegar to coat all bones. Add in the
vegetables, herbs, and salt. Add water. Stir to combine.
2. Set the slow cooker on low and cook for 24 to 30 hours.
3. When the broth is finished, discard the bones, vegetables, and herbs. Strain the liquid to
remove all solids through a sieve into a glass container or 4-quart jar.
4. Refrigerate the broth for at least 3 hours or overnight. The fat will separate, rise to the top,
and form an opaque white layer. Once the fat has congealed, skim it off the top to remove
excess fat.
5. To serve, heat the broth (which will resemble gelatin) over medium-low heat, stirring
occasionally. Then pour 1 cup into a mug and enjoy. Or, use the broth in recipes calling for
chicken or beef stock.
6. Store all leftover broth in a sealed container in the refrigerator for up to 4 days, or in the
freezer for 9 months to a year
7. Nutritional analysis per serving (1 cup broth): calories 72, fat 6 g, saturated fat 3 g,
cholesterol 22 mg, fiber 0 g, protein 6 g, carbohydrate 1 g, sodium 269 mg