We make and consume a ton of bone broth in my house, especially during the winter. This food trend is not new. In fact, it’s part of a traditional, centuries old diet.
Bone broth lines your gut with a protective layer of healing collagen, it is packed with protein and minerals, and restores skin elasticity over time. It is excellent for your hair and nails, too. For about $1.00 a quart, you can make your own at home.
- My favorite go-to recipe uses roasted, grass-fed beef knuckles and leg bones, lightly roasted onion, carrots, celery and just a touch of garlic.
Did I mention that it makes itself? After roasting the bones and veggies, you throw it all in a low temperature crockpot, cover it in water and walk away for two days.
Ingredients:
- 1-2 lbs of grassfed leg and knuckle bones
- 2 organic carrots, broken in half
- 3 organic celery stalks, cut in half
- 1 small organic onion, quartered
- 2 cloves fresh organic garlic
- 3 Tbsp olive or avocado oil
- 1 tsp apple cider vinegar
Directions
- Preheat oven to 375 degrees.
- Coat bones and veggies in oil.
- Place in glass baking dish or roasting pan.
- Bake for 30 minutes, but do not let the ingredients char. Your broth will taste terrible.
- Remove from oven and transfer immediately to crockpot and cover with water and add apple cider vinegar.
- Cook on low for 12-48 hours.
- Strain out veggies and bones. If you want super clear broth, do a second strain through unbleached cheese cloth.
- Store in a glass jar in the refrigerator for up to 5 days, or freeze for up to 6 months.