How to Make, Drink, and Store Bone Broth

• Gluten free
• Paleo

• Meat

  • 1 Joint bones

• Produce

  • 3 sprigs Thyme and/or rosemary

• Baking & Spices

  • 2 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar [this helps to draw the nutrients from the bones

• Desserts

  • 1 Marrow bones

• Liquids

  • 1 Water

Found on strictlydelicious.com

Description

Ingredients

• Marrow bones
• Joint bones
• Water
• 2 teaspoons sea salt
• 2 tablespoons apple cider vinegar [this helps to draw the nutrients from the bones]
• A few sprigs thyme and/or rosemary

Directions

• Preheat the oven to 425 degrees F. Spread your bones in an even layer on a foil lined baking sheet. Roast the bones in the oven for 20-25 minutes, or until the bones begin browning.
• Add the bones to the slow cooker (they should fill most of the slow cooker dish) and fill the rest of the dish with water to about one inch below the top. Add the salt, apple cider vinegar, and herbs, and cover. Turn it on low and cook for 12-24 hours.
• After 12-24 hours, remove half of the broth. Strain it into a bowl through a mesh strainer and place the bowl in the fridge to cool. Add water to refill the slow cooker to one inch below the top, cover, and cook for another 12-24 hours. Repeat for up to three days.
• Pour the cooled broth into the cups of a muffin tray. Freeze the muffin tray until the broth is frozen. Remove the broth disks and store in a freezer bag. (Use warm water and a butter knife if necessary to get the frozen broth out of the muffin tray.) Each disk is about 1/2 cup of liquid for use in cooking. To drink the broth by itself, see my notes above.