Recipe: Basic Bone Broth 

Tasty bone broth recipe made in your slow-cooker - fast and easy

Great to eat when you have the cold or flu

Here is how to make this basic bone broth recipe:

Instructions

• use grass-fed beef marrow bones or leftover roasted beef bones or roasted chicken carcass (free-range or pastured chicken)
• Take any meat of the bones and add later to the finished broth or soup.
• Place all ingredients in slow-cooker. Do not forget the vinegar.
• Use enough water to cover bones. Do not fill slow-cooker more than ¾ full.
• Turn to low and simmer for ~48 hrs (for beef bones) or 24 hours (for chicken bones)
• Strain into bowl and discard the leached-out bones and vegetable scraps.
• Can be frozen or used to make soup immediately.

Ingredients

• beef bone/s or chicken bones as needed
• water to cover bones
• 2-3  Tbsp, tablespoon/s vinegar (make sure to add vinegar to leach the minerals out of the bones). You can use any kind of vinegar.

optional flavorings:

• 2  bay leaves
• Salt and pepper to taste
• 3 carrot/s (optional, can use carrot peels)
• 2  onions (can be onion skins and cut-offs)
• 1 celery stalk (can use leaves and cut-offs)
• 1 head/s or to taste garlic, fresh

Extra Tip:

Whenever you peel vegetables, take the cut-offs and peelings and freeze them for later use in your next batch of bone broth...

What about the dirt on the peelings?

I have been asked often by clients if vegetable peelings are not too dirty to be put in a soup. Here are my answers...

1. A bit of dirt don't hurt.... Unless you are very immunocompromised, a bit of dirt, even if not cooked, doesn't hurt you. Your innate immune system is meant to deal with this.

2. Usual cleaning to remove obvious dirt with water and a vegetable brush is more than enough for most people. 

3. In addition, the cooking/boiling process will kill most micro-organisms that may be harmful, so your immune system has just a few ones left to deal with...