Betty Strobele of A Mindful You Wellness

Prep time

5 Min

Cook time

10 Hour

Total time

10 H & 5 M

Making your own bone broth is easy and you can do it with leftovers of what you have already cooked.

Combine the beef or chicken bones and vegetables in a slow cooker. Add enough water to cover completely. Add the ACV. This is a must to help the bones release all that wonderful gelatin. Set to low and cook for 12-16 hours. You can leave for longer as long as there is plenty of liquid in the pot. You can cook beef bones up to 24 hours to deepen the flavor.
Pour liquid through a strainer and discard the bones and vegetables. Broth can be poured into glass jars and kept in the fridge for a week or months if frozen.
Tip for freezing in glass jars: Make sure to leave and inch or two at the top to allow for expansion while freezing otherwise, the jars will break. The best jars do not narrow significantly at the top but stay the same width until just before the top. Mason jars are the best but I mostly uses the jars I collect after finishing something I have bought at the store. Large tomato sauce or pickle jars are awesome. Put the jars into the freezer without the lid. Wait until they are completely frozen before adding the lid. They thaw pretty quick in the fridge or if you are in a hurry, place them in a bowl of room temp water.
Add whatever herbs and spices you like during the last hour or 2 of cooking.

Calories

Protein

9 g

Carbs

1 g

Fiber

1 g

Sugar

0 g

Net carbs

0 g

Fat

1 g

Sodium

165 mg

Potassium

266 mg

Calcium

27 mg