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Bone Broth

Active Time: 10 minutes / Cook Time: Will vary depending on cooking method, 1 1/2-24 hours

Makes 8 servings, plus more for the freezer

*Don’t miss out on this traditional healing superfood! Bone Broth appears in all of our fall and winter menus for a reason. We cannot speak highly enough about it. Aside from being a warm, comforting addition to chilly days, bone broth is liquid gold for the promotion of youthful skin, hair, and joints. Bone broth contains collagen, amino acids, and minerals, which help to lubricate joints, enhance tissue recovery, reduce food cravings, reduce inflammation, and heal the gut.

**Where to find bones: There are several options when it comes to finding organic, pastured bones. If you have a local farm or farmers market, reach out to the farmers and ask about bones, joints, and feet. If you have a local health food store with a butcher, ask at the counter 34 All recipes are a product of the 5 Seasons Diet, a Gratitude For Wellness, LLC program if they sell bones. There are also options for buying high quality bone online. Here are a few online sources to check out:

Slanker Grass-Fed Meats
US Wellness Meats
White Oak Pastures

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Ingredients:

  • 2 leeks, roughly chopped
  • 1 large carrot, roughly chopped
  • 2 celery stalks, roughly chopped
  • 3-4 pounds organic, pastured chicken bones, including necks, wings, and feet OR organic, grass fed beef bones including marrow bones and joints**
  • Filtered water
  • 1 tablespoon apple cider vinegar
  • 1-2 teaspoons sea salt plus more to taste
  • 1-2 teaspoons chopped fresh rosemary, or ½-1 teaspoon dried

Directions:

Pressure Cooker Instructions:

  1. Place chopped leeks, carrots, and celery in the bottom of your pressure cooker. Top with bones until pressure cooker is ¾ full.
  2. Add filtered water until bones are just covered. Make sure not to fill your pressure cooker too full. Most pressure cookers have a maximum line.
  3. Add vinegar and seal shut. Make sure steam valve is in the closed position.
  4. Turn pressure cooker to high pressure for 90 minutes (or as high as your pressure cooker will allow).
  5. After the timer goes off, release the steam valve and let sit for 15 minutes or so. Carefully remove cover and let cool.
  6. Use tongs to remove large bones, and strain broth through a liquid strainer into a large pot. Discard bones.
  7. Season with sea salt and rosemary.
  8. Allow to cool completely.
  9. Pour broth into mason or storage jars. Store 8 cups in the fridge for use this week, and freeze the rest. Leftover broth can be thawed overnight and used as a chicken or vegetable broth substitute in future recipes, or can be saved for week 3 when it will be used as a snack again.
  10. To serve, heat up 1 cup per serving in a small pot. Add additional seasonings to taste, such as sea salt, pepper, rosemary, and/or thyme.

Crock pot instructions:

  1. Place chopped leeks, carrots, and celery in the bottom of your crock pot. Top with bones until crock pot is almost full.
  2. Add filtered water until bones are just covered.
  3. Add vinegar and cover. Cook on low/simmer for 12-24 hours. The longer the better!
  4. Carefully remove cover and let cool.
  5. Use tongs to remove large bones, and strain broth through a liquid strainer into a large pot. Discard bones.
  6. Season with sea salt and rosemary.
  7. Allow to cool completely.
  8. Pour broth into mason or storage jars. Store 8 cups in the fridge for use this week, and freeze the rest. Leftover broth can be thawed overnight and used as a chicken or vegetable broth substitute in future recipes, or can be saved for week 3 when it will be used as a snack again.
  9. To serve, heat up 1 cup per serving in a small pot. Add additional seasonings to taste, such as sea salt, pepper, rosemary, and/or thyme.

Stove top instructions:

  1. Place chopped leeks, carrots, and celery in the bottom of a large stock pot. Top with bones, as many as will fit without over stuffing your pot.
  2. Add filtered water until bones are just covered.
  3. Add vinegar and cover. Bring to a boil and then reduce heat to a very gentle simmer. Cook, covered, for 12-24 hours. The longer the better!
  4. Carefully remove cover and let cool.
  5. Use tongs to remove large bones, and strain broth through a liquid strainer into a large pot. Discard bones.
  6. Season with sea salt and rosemary.
  7. Allow to cool completely.
  8. Pour broth into mason or storage jars. Store 8 cups in the fridge for use this week, and freeze the rest. Leftover broth can be thawed overnight and used as a chicken or vegetable broth substitute in future recipes, or can be saved for week 3 when it will be used as a snack again.
  9. To serve, heat up 1 cup per serving in a small pot. Add additional seasonings to taste, such as sea salt, pepper, rosemary, and/or thyme.