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Yes! That’s right…only 3! I like to make my bone broth in the slow cooker on the porch. The smell can be a little overwhelming, so this is a “fix it and forget it” option that keeps the smell out of the house.
1.Dump the ingredients in the crockpot. The most important ingredients are the bones (1-2 pounds of high quality, cleaned bones), apple cider vinegar (1/4 cup; ACV acts as a chelator and releases extra collagen from the bones), and water (enough to cover the bones and fill the crockpot). You can also add veggies (celery, carrots, onion, etc.) or spices (salt and pepper are classics, but you can mix it up with things like cinnamon or fresh herbs). Literally just dump the ingredients in the crockpot. It’s that easy. (Need a new high-volume crockpot? Grab one here: https://amzn.to/2XY2Hcj)
2.Set it and let it cook. Set the crockpot on low and allow to cook for 18-24 hours.
3.Finish and strain. Once the broth is done cooking, use a slotted spoon to remove any “gunk” from the top of the broth. Allow the broth to cool. Use a mesh strainer and cheesecloth to filter the broth. Store your bone broth in mason jars and keep in the refrigerator (up to a week) or freezer (several months…just give it time to thaw when you’re ready for it). (Don’t have a mesh strainer or cheese cloth on hand? Try these: https://amzn.to/2LBwi4v & https://amzn.to/2Y751bW)
My personal favorite way to enjoy bone broth is drinking it warm in a mug, but you can add it into smoothies, soups, stews, or sauces. It’s also great to use to moisten leftovers before heating them up. The collagen and gelatin in bone broth have amazing benefits for the whole body — skin, hair, and nails; muscle and bone; GI tract; and immune system.
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The views expressed in this blog are not intended to diagnose, treat, or cure any condition and should not be substituted for medical or nutritional advice.