Bone broth done two ways! One with beef bones and one with chicken feet and bones. Both delicious and oh-so nutritious. Collagen is the most abundant protein in our body. It is the primary building block for our body’s skin, muscles, bones, tendons, ligaments and connective tissue therefore we must do our very best to support it. I highly recommend ditching grocery store broths and opting for this homemade bone broth. I promise you your body will be thanking you for this quick and easy swap.
I make bone broth weekly because it is such an easy way to enhance your meals and it takes less than 10 minutes to prep. I use bone broth for all rice dishes, soups, savoury oats, pulled meats or I simply just drink it. It’s that good!
Here are just some of the benefits of bone broth because the list could go on and on …
- Immune boosting
- Digestive support
- Fantastic for skin, nail and hair health
- Pregnancy & fertility support
- Anti-inflammatory
BEEF BONE BROTH
Line a baking pan with parchment paper. Place bones (3 lbs of bones) on a baking pan and bake for 30 mins. Put roasted bones and all remaining ingredients in the crockpot. Fill the crockpot with water almost to the top, leave about 1½ inches so that it doesn’t overflow as it cooks.
Set the crockpot to low and allow it to cook for 24 hours. Once it is done, let it cool slightly. Strain and discard the veggies and bones. Once it is cool enough to refrigerate, put it in the refrigerator and let it cool completely. There will be a fat layer on top that you will scrap off the top. Discard the fat or save it to use as butter. Store broth in the fridge for a week or freeze it!
Preheat: 375F
Bake: 30 mins
Crockpot: Low
Cook: 24 hours
Ingredients:
3lbs beef bones
2 large carrots, chopped in into 3-4 pieces
3 celery stalks, cut in half
1 white onion, quartered
1 tsp of black pepper
2 tsp sea salt
2 tbsp apple cider vinegar
3 sprigs of fresh thyme or 2 tsp of italian seasoning
Filtered water
CHICKEN BONE BROTH
Line a baking pan with parchment paper. Place bones (3 lbs of bones) on a baking pan and bake for 30 mins. Put roasted bones and all remaining ingredients in the crockpot. Fill the crockpot with water almost to the top, leave about 1½ inches so that it doesn’t overflow as it cooks.
Set the crockpot to low and allow it to cook for 24 hours. Once it is done, let it cool slightly. Strain and discard the veggies and bones. Once it is cool enough to refrigerate, put it in the refrigerator and let it cool completely. There will be a fat layer on top that you will scrap off the top. Discard the fat or save it to use as butter. Store broth in the fridge for a week or freeze it!
Preheat: 375F
Bake: 30 mins
Crockpot: Low
Cook: 24 hours
Ingredients:
3lbs chicken feet and bones
2 large carrots, chopped in into 3-4 pieces
3 celery stalks, cut in half
1 white onion, quartered
1 tsp of black pepper
2 tsp sea salt
2 tbsp apple cider vinegar
2 sprigs of rosemary
Filtered water
