Note from Sami

Bone broth can be extremely nourishing while also light enough to digest for those with weaker digestion. Be sure to add digestive spices like cumin, coriander, fennel and ginger to make it easier to digest.

Bone Broth

What you need

  • Crockpot, Instant pot, Large pot or similar

  • 4 pounds of bones of your choice

    (Beef bones usually have the most marrow but chicken, turkey, goat, etc. work just fine)

  • 4 celery stalks

  • 3-4 carrots 

  • 1 medium to large onion 

  • 2-3 cloves of garlic

  • 2 tablespoons of spices (cumin, coriander, fennel is a great blend)

  • 4 tablespoons ghee, butter or oil

  • 20-32 cups water

  • Salt and pepper

  • 2-4 tablespoons Apple cider vinegar (optional)

  • Other optional ingredients or substitutions: astragalus, ginger, turmeric, nettle, burdock, medicinal mushrooms instead of meat bones, etc. (any of these can be fresh or dried)

Prep & Cook time approx. 8-12 hours

INSTRUCTIONS

  1. Defrost bones if frozen. Broil bones in oven until slightly brown, approximately 10-15 minutes.

  2. Turn crockpot on, place 2 tablespoons of ghee and the spices in the crockpot, allow aromas to start to release, then add in bones, apple cider vinegar and veggies.

  3. Fill with water and cover. Cook on low for 8-12 hours.

  4. Allow bone broth to cool before straining. If you see a good amount of marrow and/or fat still on the bones, go ahead and put the bones/veggies/spices/water back in the crockpot for another round. You can add fresh veggies and spices if you like for this next round, but it’s not necessary. Add more apple cider vinegar for the second round as well. Repeat step 3 & 4. Combine strained broths at the end. 

  5. Add salt and pepper as desired.

  6. Store broth in fridge for quick use or store in freezer and defrost as needed. 

Enjoy on its own as a sipping broth or as a base for soups and stews! Yummmmm