STEP BY STEP:

BONE BROTH

It’s hard to beat the flavor, freshness, and nutrition of homemade bone broth. For this
recipe, you’ll need a slow cooker, which allows you to simply add your ingredients and
walk away for a day or more. And it does take that long to cook: The benefits of bone
broth come from simmering the bones for 24-36 hours, which allows the marrow to cook
down and the minerals to release. Bone broth delivers:

Joint health support*

Gut-nourishing collagen*
Essential minerals*
Immune system support*

This bone broth recipe makes a thick, gelatinous, nutrient-rich broth that can be used in
homemade soups and sauces; with sautéed fresh veggies, meats, or fish; or simply for
sipping.

Ingredients
2 lbs beef, chicken, or turkey bones
1 medium onion or 2-3 leeks, roughly cut into 1-inch wedges or chunks (optional)
1½ cups carrots, roughly cut into 1-inch pieces
1½ cups celery, roughly cut into 1-inch pieces
2 bay leaves
3-5 sprigs fresh rosemary, parsley, or thyme
6 cloves garlic

*Statements in this document have not been evaluated by the FDA and are not
intended to diagnose, treat, cure, or prevent any disease. For medical concerns, please
consult a qualified healthcare provider.

TM
 BONE BROTH
Instructions
1. Place bones in a large slow cooker, and fill pot
with water to within an inch of the top.
2. Cover and set to cook on low for 24 hours
minimum and up to 36 hours total. Note that it
will look cloudy as the nutrients and fats begin
to release from the bone—this is normal. After
cooking, the fats will collect on the surface for
easy skimming.
3. If using vegetables, the chopping here is not
about achieving a pretty or uniform dice—it’s
about creating surface area to infuse flavor
and minerals into the broth. Add your veggies
during the last 2 hours of cooking.
4. When the simmering time is up, allow broth to
cool slightly. Strain and discard the vegetables
and bones.
5. Transfer the broth to an airtight container or the
crockpot, cover and refrigerate for 4-6 hours or
overnight. This will allow the fat to rise to the
top and solidify.
6. Scrape the fat off the top with a spoon and
discard.
7. Store broth in airtight mason jars, or freeze in
airtight containers until ready to use. If you are
freezing the broth in glass containers, fill the
containers only 1/2 to 2/3 full, as the broth will
expand upon freezing and break the jars.
8. To enjoy the broth, slowly warm it over low heat
to bring it back to a liquid consistency. Season
to taste with sea salt and dried herbs, if desired.
TM