Bone Broth

I'm going to be honest, I didn't start making my own broth because of the very obvious health benefits. I started making my own broth because when I broke down the cost, I couldn't justify buying broth anymore from the store. So I made the investment of getting the gigantic Mason Jars for storage, took out my crockpot and got to work.

Because if the crockpot can do the majority of the work then it's really not a big deal for me to make sure I have the ingredients I need to make the broth. The best part is that it freezes for up to 3 months, so you can always have some stored for future use. 

While the Veggie Broth is a resident favorite in my house, the Bone Broth is amazing. Just make sure your grocery store has soup bones, if they're not out you can ask a butcher, but Bone Broth has so many health benefits that it's worth having around. It can reverse leaky gut, builds your immunity, helps with healthy skin and hair growth, as well as digestive help.

I like having Bone Broth around for my Intermittent Fasting days because I can just the broth as support for my fast. I heat it up like tea and sip it if I feel like I need a little somethin' to get past some hunger pains. With a little squeeze of lemon on top, it's fantastic.

I'm also a huge fan of changing the recipe up a little bit, making it spicy or adding in more mushrooms, but this one is a great place to start, it's a great way to use up some herbs, and then once you get the hang of it, you can change it up however you like!

Bone Broth

Prep time: 15 minutes

Cook time: 48-72 hours

1 package of soup bones

4 whole garlic cloves

1 onion roughly chopped

2 carrots roughly chopped

2 celery ribs roughly chopped

2 tbsp black peppercorns

2 tbsp apple cider vinegar

1 bunch of whatever fresh herbs you have in the house (my favorites are tarragon, thyme, basil, and oregano)

Place all of your ingredients into your slow cooker and fill the slow cooker to the rim with filtered water. Cover and cook on low for at least 48 hours, if you can go for 72 hours even better. After it's done cooking, uncover and let cool, strain out the solids and store. It'll hold in your fridge for up to 5 days and in your freezer for up to 3 months!

** Make sure to check the broth while it's cooking and add in water if it's starting to evaporate.