SLOW COOKER BONE BROTH
INGREDIENTS
2 carrots - chopped
2 celery stalks - chopped
1 medium onion - chopped
6 cloves garlic 0 crushed
3kg organic, grass fed beef bones or chicken frames
2 bay leaves
2 tsp himalayan salt
cracked pepper
2 tbs apple cider vinegar
3-4 ltr filtered water
METHOD
Place the vegetables in the bottom of a large slow cooker.
Add the beef bones or chicken frames on top.
Place the bay leaves into the slow cooker, add Himalayan salt, pepper and ACV.
Add enough water to completely cover the bones.
Slow cook for 3-4 hours on high or 7-8 hours on low.
Once done, strain the bones and vegetables from the liquid.
Pour liquid into a bowl and keep in fridge until a solid top layer of fat is formed.
Scrape off the top fat layer.
Store the liquid broth into glass jars and keep in fridge.
Serving suggestions
You can have this in the morning with a squeeze of lemon juice, turmeric and ginger and a pinch of salt. A great gut healing habit for your day!