- 4 lbs Soup Bones (Beef or Buffalo is best!)
- 2 Onions – Quartered
- 4 Celery Stalks roughly chopped – include leaves! 1 Leek – To be it’s own bulletpoint after celery stalks
- 2 Carrots roughly chopped
- 6 Garlic Cloves, peeled and smashed
- 2 Tbsp Apple Cider Vinegar
- 2 Bay Leaves
- 5 Sprigs of Rosemary
- Bunch of Parsley
- 1 tbsp Black Peppercorns
- 1 tbsp Himilayan Sea Salt
- 1 tsp Garlic Powder
- 1/2 tsp Cayenne Pepper
- 12 Cups filtered water
- In a large crockpot, put the bones on the bottom and add the rest of the ingredients on top. Cover with the 12 cups of water, and simmer on low for 24 – 48 hours (the longer the better in our opinion!).
- Allow the crockpot to cool slightly, and strain the broth and reserve the bones (they can be used a second time for the next batch!)
- Refrigerate your broth in an airtight container overnight to let the fat rise to the top and solidify. Scrape the fat off the top and discard. This will leave you with a gelatinous, beautiful bone broth that will liquefy once heated.
- Store in airtight containers in the refrigerator, and heat up slowly to enjoy! Sip on your bone broth, or use for the base of recipes like soups, stews, and sauces!
- Ease your way into drinking daily bone broth, starting with 1/2 cup twice a day, to see how your body responds to it!
Tip – We usually start a second batch right away with the same bones and then freeze it in individual portion sizes for later use!
Macros (per serving):
3g Net Carbs