Servings: about 3 quarts
Ingredients:
- 2-3 pounds beef bones
- Recommend using femur bones
- 4 stalks celery
- ¼ cup garlic cloves
- 1 white onion, sliced
- 2 bay leaves
- 2 tsp pink salt
- 1 Tbsp black pepper
- Thyme leaves
- Rosemary leaves
- 2 Tbsp Apple Cider Vinegar
- Water
Optional Items:
- Add any additional seasoning you like
- Add 1 pound of chicken feet (cleaned and de-skinned) to the bone broth for added collagen. If you add 1 pound of chicken feet just add 2 pounds of beef bones.
Preparation:
- Add everything to a 6-quart crock-pot
- Fill remaining space with water and cover
- Turn on high until it boils then turn to low for a total of 48 hours
- Strain with a fine strainer to remove all the bones and bone pieces
- Add a little ice to each container you fill with the broth to help cool it off more quickly
Serve and Enjoy or Refrigerate Immediately!
Keep in refrigerator for up to 3 weeks, freeze or use part to start a bone broth soup.
Chicken Bone Broth
Servings: about 3 quarts
Ingredients:
- 2 whole organic chicken carcasses
- 3 celery stalks, chopped
- 2 whole carrots, chopped
- 1/2 sweet onion, chopped
- 2 Tbsp apple cider vinegar
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp black pepper
- Water
Preparation:
- In 6 quart crockpot, combine all the above ingredients
- Fill water to the top of the crock pot
- Place on high (being sure it comes to a boil) for at least 24 hours (It may take additional time depending on your crockpot settings)
- Once most of the smaller bones have broken down and there is only leg bones left, strain through a strainer to get rid of any extra bones and veggies
Erica's Tips: I recommend freezing half of the finished Chicken Bone Broth then starting one of your bone broth soup recipes with the other half.
Serve and Enjoy!