Bone Broth Recipe
From Esther Blum [1]
Notes
Here's the bone broth recipe Esther Blum shared with PS. A note about the bones — they won't be displayed on shelves, but ask your butcher for them. They should be happy to oblige.
Ingredients
- 2 pounds neck and knuckle bones (from pastured cows)
1/4 cup apple cider vinegar
3 carrots, halved
3 stalks of celery, halved
1 onion, halved
12 cups water
Directions
- Combine all the ingredients together in your slow cooker.
- Set to low, and cook for 15 hours.
- Let the broth cool, and strain it. Then pour your strained broth into mason jars, skim the fat off the top, and either refrigerate or freeze.
- When you're ready to enjoy on your bone broth, skim any remaining fat off the top, and reheat before sipping.
Information
- Category
- Soups/Stews
- Cuisine
- North American
- Yield
- Makes 12 cups
- Total Time
- 14 hours, 59 minutes, 59 seconds