What you need
- Leftover bones (2 chickens, a turkey, or beef soup bones)
- 2 carrots, peeled and chopped in 2 inch chunks
- 2 stalks celery, chopped in 2 inch chunks
- 1 large onion, cut into quarters
- 2 TBSP apple cider vinegar
What to do
Put the bones, carrots, celery, and apple cider vinegar into a large slow cooker. Cover with water by 2 inches, then set on low. Cook for 10 to 12 hours overnight.
Strain the broth through a strainer.
Macros
In 1 cup of broth: 25 Calories, 2g Protein, 2g Carbs, 4g Fat, 0 Fiber, 0 Sugar
Notes
Bone broth has been shown to heal a “leaky” gut and boost your immune system because it contains healing nutrients that are easily used by your body.
Whenever I cook a chicken, or turkey, I immediately use the bones to make a broth. Each recipe will make about 3 quarts, so I freeze it in 2 cup sandwich bags, so I have bone broth on hand at all times.
I don’t season the broth as I make it since I use it in a variety of dishes, but feel free to add salt and pepper if you are going to be using it right away.
