- 2 lbs of organic bone broth – chicken, turkey, pork, beef or lamb
- 2 Tbsp apple cider vinegar or lemon juice
- 1 large onion, largely diced
- 2 carrots and/or 2 celery stalks, but into large chunks
- 6 cloves of garlic, peeled
- 1 tsp salt – or more to taste
- More spices and flavor-boosters like ginger, turmeric, rosemary, thyme, bay leaves, pepper, etc. to taste
Pro tip: Get a rotisserie chicken for an easy, ready-to-go protein for lunch or dinner, then save the bones to make broth
- Put all ingredients in a large crock pot (you’ll need a slow cooker that is at least 6 quarts in size, 8-10 quart size is ideal), and fill with cold water until everything is submerged at least 2 inches deep. If space allows, fill to the top of the slow cooker with water.
- Cook on low for 12-24 hours (the longer you cook, the more minerals extracted from the bones).*
- Let broth cool, then use a metal strainer to drain the broth into a large bowl-discard the solids.
- Taste and adjust for salt.
- Store in mason jars or ice cube trays. Broth lasts in the fridge for about 5 days or in the freezer for 6 months.
*If your household can’t deal with the smell of broth taking over your life for that long, try plugging in the slow cooker outside, like in your garage or on the porch. Just make sure critters can’t get in 🙂