Easy Bone Broth
Use the carcass from that leftover organic rotisserie chicken or beef, chicken or lamb bones from local butcher or grocery. By using organic and high quality carcasses, there will be less impurities in the bone broth- think “we are what we eat!”
Assorted veggie trimmings or aromatics, about 2 cups (whatever’s in the fridge: carrots, celery, onion, garlic, sage, rosemary, oregano)
2-3 bay leaves
Generous pinch of peppercorns
Glug of unfiltered apple cider vinegar*
1 tsp ground turmeric
1 nub of fresh ginger (about 1 inch)
Place the bones, veggie trimmings, bay leaves, peppercorns, apple cider vinegar, turmeric, and ginger into the Crock Pot or slow cooker insert.
Fill to one inch below the max line with fresh filtered cold water.
Place the insert into the slow cooker, put the lid on.
Set to heat to high until the broth starts to boil.
Reduce the heat to lowfor 48 hours, (yes hours).
Tip: Bones should disintegrate in your fingers! This means you have pulled everything out of them into the broth.
Let the broth cool.
At this point, I use a spoon to pull out anylayers of fat on the top of the broth. Then, strain all of the bones and such, bottle up broth into quart sized jars or other glass airtight containers and refrigerate it for up to a week or freeze it for up to a month.
*Apple cider vinegar (unpasteurized) is a great addition to bone broth because it helps break apart the bones. Plus, ACV is great for digestion among other health benefits.