As I prepare to run the Boston Marathon, I'm taking extra steps to make sure my bones, joints and GI tract are healthy. Bone broth is an excellent source of minerals, protein and gelatin. It's soooo easy to make that anyone, even those that have never cooked, can make it.
2 lbs. organic chicken or grass-fed beef bones
2 medium carrots, chopped into large pieces
1 medium onion, chopped into large pieces
2 celery stalks, chopped into large pieces
6 cloves garlic, cut in half
2 tbsp apple cider vinegar
2 bay leaves
Sea salt and black pepper, to taste
Place vegetables in a slow cooker
Cover with the bones.
Add apple cider vinegar.
Season with salt (at least 1 tsp.), black pepper and turmeric.
Tuck bay leaves under bones.
Fill the slow cooker with water to cover bones
Set on low and cook for 18-24 hours.
Strain the broth.
After cooling, you may remove the fat layer before reheating (or can retain). If you remove, you can use the fat for cooking.
You can store in the refrigerator and reheat as needed for several days.
For longer term storage, freeze in an ice cube tray for easy single serving sizes.