Bone Broth
A nutrient dense, gut-healing broth to add to soups, use in cooking, or drink on its own.
Ingredients
- 2 Lbs Bones chicken, beef, or lamb
- 1 Onion Sliced in Half Skin On
- 4 Cloves garlic Skin On
- 1 Knob Raw Ginger
- 2 TBSP Turmeric
- 2 T TBSP Salt additional to taste
- 4 Whole Carrots
- 4 Celery Stalks
- 10-12 C Filtered Water
- 2-4 Sprigs Fresh Herbs (Rosemary/Thyme/Oregano)
- 2 TBSP Organic Apple Cider Vinegar
Instructions
For stovetop
- Set your oven to broil and roast your bones until they are golden brown and have released some of their fatty oils (about 6-10 minutes). Pour bones, drippings, and all other ingredients in an 8-qt stock pot. Cover with filtered water and bring to a rolling boil. Lower heat, and cook for 24-48 hours, stirring every few hours, and bringing to a low boil 4-6 times throughout cooking. Strain and store when finished.
For Instant Pot
- Set your oven to broil and roast your bones until they are golden brown and have released some of their fatty oils (about 6-10 minutes). Pour bones, drippings and all other ingredients in the instant pot and cover with filtered water. Set instant pot to soup setting and increase time to 240 minutes. When the cycle is finished, strain and store.