Bad to the bone broth

Bone broth health benefits are numerous and include gut health, bone strength, ligament healer, and digestive aid.

Ingredients - bold are required; others are highly suggested!

• 1 pound deer or pasture-raised cow long bones cut into 2-3” pieces (to expose the marrow) plus joints for collagen OR chicken or turkey bones (not necessary to cut) plus feet for collagen

• 1-2 Tablespoons apple cider vinegar (to extract nutrients from bone)

• 1/2 teaspoon sea salt

• Cover with filtered water (about 2 liters)

• 2 leeks, white and light green parts, roughly chopped

• 2 carrots, roughly chopped

• 2 ribs celery, roughly chopped

• 1 onion, peeled and roughly chopped

• 2 cloves garlic, halved

• Fresh sprig of rosemary

• 1 lemongrass bulb, crushed to expose the soft interior

• ½-inch piece ginger, roughly chopped

• 1-inch piece fresh turmeric root, roughly chopped

• 4 to 6 black peppercorns

• 1 bay leaf

Stove top: Place all the ingredients in a large stovetop pot and bring to a boil. Skim off any foam that may arise. Reduce the heat to a low simmer and cook the broth with the lid on for at least 12 hours.

Crock pot: Place all the ingredients in a 4-6 qt. crock pot on low for 24-36 hours. Skim off any foam that arises.

Pressure cooker: Place ingredients in vessel and cook on high for 2 hours.

Strain the broth and serve hot with a garnish of freshly chopped cilantro or your favorite sprouted grain bread slathered in grass-fed butter. You may also use your bone broth for any recipe/soup that calls for stock or broth.

Storage: refrigerate in a glass container for up to 5 days or freeze for longer storage time. If freezing in mason jars, allow 1” of head space and cool completely before placing in the freezer.

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