Bone Broth

This bone broth recipe is meant as a guide. Customize it and make it your own! When we're making broth, we tend to use whatever we have on hand, especially when we're relying on seasonal produce.

The most important factor is to maintain a proper bone to water ratio. Your bones should fill up 1/2 to 3/4 of the pot before you add water. This will ensure a nutrient-dense broth with the gelatinous texture that you're aiming for.

If you plan on drinking your broth regularly, you may want to experiment with roasting your bones. We don't in this recipe, mostly because we find other ways to consume our broth. Here are a few of our favorites:

• Adding 1/4 cup to smoothies or tea
• Mixing with banana and yogurt to make bone broth freezer pops
• Replacing water as a cooking liquid (in dishes such as rice or beans)

Ingredients

• 4 lbs. beef bones, chicken necks, chicken feet, or lamb or pork bones (or a combination!)
• 4-5 carrots, washed and unpeeled
• 2 onions (leave the skin on - it enhances the flavor!)
• 3-4 celery stalks
• 3 cloves garlic, unpeeled and smashed
• 1-2 lemons, sliced in half
• 1 handful of fresh thyme springs
• 2-3 fresh rosemary stalks
• Salt and pepper, to taste (and any other preferred seasoning)

Instructions (Slow Cooker)

1. Place bones in the slow cooker pot, and add all other ingredients. Fill with water until just covered.
2. Cook on low for 18 hours.
3. After cooking, strain and allow broth to cool. Put in individual quart jars and store in the refrigerator.

Instructions (Instant Pot)

1. Place bones in the slow cooker pot, and add all other ingredients. Fill with water until just covered.
2. Cook on high pressure for 120 minutes.
3. After cooking, strain and allow broth to cool. Put in individual quart jars and store in the refrigerator.