Bone Broth is good for everything from a healthy gut to radiant skin and a boosted immune system.
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In previous times, many families kept a bountiful pot of broth simmering on the hearth of the fire place. This always provided an easy base for soups and other recipes and also a way to keep the broth fresh before the invention of refrigerators. It’s one of the many traditional foods that we’ve largely forgotten in modern culture, but I’m glad to see it making a come back.
Here are some common uses for bone broth:
- As a base for soups and stews.
- In a mug by itself as a warm drink.
- As a base for gravy and sauce.
- Use it to cook veggies in for extra nutrients.
- Dehydrate to make your own bouillon powder
- 2 carrots, chopped medium
- 2 celery stalks, chopped medium
- 1 medium onion, chopped medium
- 7 garlic cloves, smashed
- 3.5 lb of beef bones
- 2 bay leaves
- Kosher salt
- 2 tablespoons of apple cider vinegar
- water to cover
- Place all ingredients into slow cooker and cook on low 8-10 hours.
- When it’s ready, pour the broth through a strainer, and discard the solids.
- The broth will keep in the fridge for a few days and in the freezer for several months.
- Freeze in an ice cube tray for easy portions for recipes.