Bone Broth

Have you been intimidated by making your own bone broth? I used to be, but have since been making it on my own and it is not as daunting as ut may seem. You can use this with any bones, beef, chicken, lamb, or pork.

Ingredients:

• Bones- I like to use an assortment.

  • BEEF- Neck Bones, Knuckle Bones, Marrow Bones

  • CHICKEN- Carcass Bones, Bones from thighs/wings, Chicken Feet

• Onion

• Garlic

• Celery

• Leek

• Carrot

• Chopped Ginger

• Chopped Turmeric

• Bay Leaves

• Salt & Pepper

Instructions:

• Set your oven to roast at 375 degrees

• Chop your vegetables into larger chucks

• Arrange your vegetables (and KEEP those skins!) and bones on your roasting pan.

• I drizzle with avocado oil and salt/pepper.

• Roast until browning, about 30 min.

• Take from pan and place in a dutch oven or slow cooker.

• Put vegetables and bones into your pot of choice and add water over the top of the contents. This is when I put my bay leaves in and I let it simmer.

• Some grey foam will rise to the top. I like to skim this off in the beginning.

• I will let my broth simmer on low heat up to 24 hours. Once the time is up I will take my bones out and run the broth through a fine mesh colander.

• Let cool before placing in your refrigerator. Bottle up and enjoy throughout the week. You can sip daily or use in soups.

Bone broth is an exceptional choice to get an incredible amount of nutrients. It has many healing properties that are beneficial to your immune system.