Metabolism Boosting Bone Broth
Serves: 8 (1 cup servings)
Ingredients:
3-4 lbs grass-fed marrow bones, meaty ribs, assorted cut bones
3 large carrots, washed and rough chopped
3 stalks celery, washed and rough chopped
1 large onion, washed and quartered
1/2 cup apple cider vinegar
2 bay leaves
Lots of filtered water
Salt to taste (afterwards)
Procedure:
Preheat oven to 450 degrees, and roast bones for 30 minutes. You can roast them frozen, they'll thaw enough to start browning on the edges. Remove from the oven and be careful not to burn yourself on any melted fat in the pan.
In a slow cooker, add all of the ingredients except for water and salt. Fill the slow cooker with filtered water, about 2 inches from the top. Cover and set to "low".
Cook for 12 hours on low. Remove the veggies. Add water as needed throughout cooking to keep it about 2 inches below the top.
Continue cooking just the bones until you can see that the bone are completely hollow, about 36 hours total is ideal.
Once it is cool enough so you don't burn yourself, remove the bones, add another 16 ounces of water, and strain the liquid through a sieve to remove particulates. Salt to taste with good quality sea salt. Store in airtight containers in the fridge, only as much as you can consume within a week. Feel free to skim the fat as it solidifies on the top of your broth to use for cooking.
Lasts 5 days in the fridge or months in the freezer. Mason jars work well to freeze, but leave 2 inches at the top for expansion. Whenever you are running low in the fridge, pull a small container out of the freezer to thaw in the fridge overnight.
Flavor boosts: Add in extra spices like star anise. cinnamon sticks, nutmeg, cumin, or other warming spices to your bone broth for an extra flair!
