Homemade bone broth serves as a rich base for soups, a splash of flavor for vegetable sautés and a warm comforting drink in itself. It also delivers a protein that ain’t so common in the standard American diet – collagen.
Collagen in your body is what’s holding everything together. Supporting strong (and youthful) skin, hair and nails, as well as containing super gut-loving gelatin that aids healthy digestion. It’s other healing compounds are glycine, glutamine and proline as well as being high in minerals which support the immune system, reduce inflammation and improve sleep . You can win at life with this treasure.
After you’ve made the broth, try my Bone Broth drink, yum! – view recipe
Homemade Bone Broth
- 1 fresh bouquet garni (rosemary, oregano, sage, thyme)
- 1 tbsp fresh ginger minced
To your slow cooker, add MCT oil, ACV, salt and the beef marrow bones.
Fill your slow cooker with filtered water just enough so it covers the bones (in order to achieve that jiggle gel later when refrigerating).
Cook on LOW for 24 to 48 hours. The time-frame is entirely up to you, 48 hours will just get every last bit of goodness out of the bones, but it's not necessary.
Keep a check on your broth during the first hour or two; scum and impurities rise to the top and you want to skim them off the surface using a spoon.
In the last 8 hours, add the carrots, celery and herbs and spices if using.
Once finished, leave to cool and then strain the broth. Store in mason jars in the fridge for up to 1 week, or add to a silicone ice cube trays and freeze - you can pop these straight into your cooking or into a mug to make a Hot Bone Broth Drink