How I make Bone Broth

This is going to be a quick one, because it's pretty simple.

Bone Broth is a super food packed full of nutrients.

 It can help heal the gut and is also a great source of minerals for those on a keto or carnivore diet.

Let's get to this.

Step 1:  Gather bones and add to a slow cooker (Link to the one I use)

Knuckles, marrow, shanks = great base

If you can get patella or hooves, this will help provide more gelatin and collagen.

You can add as many additional bones as you'd like.

I add bones from whatever I'm eating, ribs, chops, etc

Step 2:  Add pink salt. Lots of pink salt and a few TBS of Apple Cider Vinegar.

The ACV helps to pull the minerals out of the bones.

Step 3: Cover with filtered water

Step 4: Put Slow Cooker on low for at least 12 hours,

I typically go 24-48 hours depending on how quickly I need a new batch.

**Please note your slow cooker may still be too hot on low (Mine is) so after a few hours if it starts to bubble over, switch it to the keep warm setting for the remaining time.

We want a low temperature so as to not break down the gelatin and collagen.

That's it, you made bone broth.

Congratulations.

You'll want to jar this up into mason jars using a funnel and strainer.

You can use cheese cloth for even better filtering of the solids, but that is also optional.

After the jars have cooled down enough, refrigerate them.

If you do this correctly, you will have a thick broth when it's cooled.

It will become liquid again when reheated.

Drink it daily for added protein and minerals (electrolytes such as sodium, magnesium, calcium)

Or add it to food in the pressure cooker or wherever else a recipe may call for water or broth.

I like to use this to break my fast while cooking my first meal of the day.

Have fun with this.

You can play around with the flavorings by making chicken broth, beef broth, lamb broth etc.

Or just add them all together into one pot.

The best part is the bones can be re-used over and over until they're too brittle and no longer useful.

Hooves are great because they can be used dozens of times.

Bonus Tips:

Bonus tip 1: I like to boil my raw bones on the stovetop to lift the scum away, otherwise you'll have to try to strain it out while it's in the slow cooker which just creates more work. Usually takes about 20-30 minutes which I normally do while preheating my oven for the next bonus tip.

Bonus tip 2: Roast the bones for added flavor.

I put my bones in the oven for about 30 minutes at 430* the first time I'm using the bones.

Sometimes I'll re-roast them after they've been reused a few times, but it depends on how much work I want to do.

Typically I just throw the bones right back into the slow cooker after I've jarred up the broth, meaning I almost always have a batch going.

If you have any questions, don't hesitate to reach out to me.

Have a great day!

-Metahuman Dave

Coach