Tuesday, December 27, 2016

Bone broth

4 pounds bones (beef, bison, chicken, turkey, venison) preferred organic and grass fed
2 Tablespoon apple cider vinegar (drizzle to coat bones

2 quarts filtered water
2 roughly chopped carrots
1 onion chopped
2 garlic cloves, crushed and peeled
1Tablespoon sea salt

Set slow cooker on low and cook for 24 hours.

When done, discard bones and vegetables and herbs.
Remove solids using a strainer
Refrigerate broth overnight
Skim off top fat layer

Freeze in 1 cup size container for ease of use later on

Heat and use in soups or as you like

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