Bone broth is a key element of many gut-healing diets. It’s rich in restorative, anti-inflammatory collagen, which also contributes to healthy joints, hair, and nails. Plus, it’s an excellent source of vital minerals, amino acids, and antioxidants.
To make your own, always use bones from high-quality, grassfed animals. Choose leftovers from roasted beef or chicken, or buy marrowbones, oxtail, knuckles, or short-rib bones from your local butcher. For an extra flavorful final product, start by roasting raw bones at 400 degrees F for about an hour, until browned.
Sip this nourishing broth from a mug or make it into a hearty soup for dinner.
- 3–4lb. mixed organic beef bones or chicken bones
- 2 chicken feet (optional, for extra gelatin)
- 3–4 cups chopped vegetables (onions, celery, carrots, fresh herbs)
- 2 garlic cloves
- 1 tsp. black peppercorns
- 2 tbs. apple-cider vinegar
- Place ingredients in a 6-quart slow cooker and cover completely with cold filtered water. As the broth cooks, add more water as necessary to keep ingredients submerged by at least 1 inch.
- Cook on a low setting for 24 to 48 hours. The longer the broth cooks, the more collagen and gelatin the bones will release.
- Turn off the slow cooker and strain the broth through a fine-mesh sieve. Compost what you can of the bones, vegetables, and peppercorns and discard the rest.
- Pour the broth into separate containers and cool to room temperature. Store in the refrigerator for up to a week, or in the freezer for up to three months.