Bone Broth
Transform leftover beef or chicken bones into a flavorful and nutritious bone broth with this easy recipe using simple ingredients like carrots, celery, and apple cider vinegar.
Ingredients
- 1 ½ kg beef bones (preferably with marrow)
- 4 carrots (chopped)
- 1 yellow onion (diced)
- 4 stalks of celery (diced)
- 1 tbsp apple cider vinegar
- 1 tsp sea salt
- 2 bay leaves (optional)
- 6 cups water
- ½ tsp black pepper
Instructions
- Place the bones in the slow cooker. Add all remaining ingredients. Set the slow cooker to low and let it cook for 24 hours.
- After 24 hours, remove the bones and strain the broth through a strainer or mesh sack into a large bowl. You'll need to do this in batches due to the volume of liquid.
- Let the broth cool completely. A layer of fat will solidify on the surface. You can skim it off with a spoon if desired.
- Store the broth in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Notes
- You can replace the beef bones with a whole chicken carcass to make a chicken broth.
- The acidity of apple cider vinegar helps release the collagen from the bones into the broth, enhancing its nutritional profile.
- If freezing, leave an inch of headspace at the top of the container to allow for expansion during freezing.
Nutrition per serve
Calories: 51kcal | Carbohydrates: 12g | Protein: 1g | Fat: 0.3g | Fiber: 3g
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My Sacred Plate is created by Jennifer Tak, an Integrative Health & Somatic Integration Practitioner exploring food, energy, and wellbeing. My Sacred Plate is where clean eating meets simplicity — offering flexible, nourishing recipes designed to support everyday balance.
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