Bone Broth

How to make Bone Broth

Prep time: 1 hour | Cook time:2 hours| Makes 12 cups

2 pounds beef bones (ideally joints and knuckles)
1 gallon water
2 tablespoons apple cider vinegar
1 onion, roughly chopped
2 large carrots, roughly chopped
2 celery stalks, roughly chopped
1 tablespoon salt
1 teaspoon peppercorns
1 bunch fresh parsley (or herbs of your choosing)
2 garlic cloves

1.Preheat the oven to 350°F.

2.Place the bones on a baking sheet and roast for 30 minutes.

3.Transfer the bones to a stock pot, add the water and vinegar, and let sit
for 30 minutes.

4.Add the onions, carrots, and celery, and bring to a boil.

5.Transfer to a slow cooker, and add the salt and peppercorns. Cook on
low for 12 to 24 hours, using a spoon to periodically remove any impurities
that float to the surface.

6.During the last 30 minutes of cooking, add the parsley and garlic.

7.Remove from the heat and let cool. Strain with a fine metal strainer.

8.Once cooled, skim the fat from the broth (if desired).

9.Transfer to air-tight jars. Store in the refrigerator for up to 5 days or in the freezer for up to 3 months. For easy use in recipes, freeze in ice cube trays and then transfer to a large freezer bag.

Per Serving:
Calories: 69; Total fat: 4g; Protein: 6g; Carbohydrates: 1g; Fiber: 0g;
Sugar: 0g; Sodium: 581mg.