Updated: Mar 27
About 3 lbs chicken or beef bones
2 tbsp of olive oil
1 tbsp apple cider vinegar
1 medium yellow onion, roughly chopped
3 celery stalks, roughly chopped
2 large carrots, roughly chopped
1 cup of mushrooms, I like to use a mix of shiitake and button mushrooms
5 cloves of minced garlic
1 inch chunk of ginger
1 tbsp of ground tumeric
Fresh herbs, either cilantro, parsley or thyme
2 bay leaves
Generous pinch of sea salt
Water to cover the bones
Set your oven to 400 F
In a bowl mix the bones with olive oil and roast for 10 to 20 minutes, until the bones are browned
Place the roasted bones into a slow cooker, cover with water and add the apple cider vinegar - let sit for 30 minutes
Add the rest of the ingredients and add more water if necessary, you want everything covered by about 2 inches if possible but make sure there is at least an inch of space at the top otherwise it will all bubble over
Cook on low for 24 hours (I check it every few hours to see if it needs more water)
Strain the liquid and let it cool before storing it
I like to sip on a cup of bone broth like I would a tea but you can make soup with it if you prefer.
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