Gluten Free Bone Broth Recipe
Ingredients
- 4 pounds bones from organic-fed animals (for beef include bones with marrow, for chicken include necks, wings, and feet)
- 3 carrots chopped
- 2 parsnips chopped (optional)
- 2 onions cut into quarters (no need to peel)
- 1 whole head of garlic cut in half (no need to peel or separate the cloves)
- 4-5 bay leaves
- 3 tablespoons apple cider vinegar
- 1 tablespoon sea salt
- 1 tablespoon whole black peppercorns
- Filtered water
Instructions
- If using beef, lamb, or pork bones, roast them at 450 degrees for 40 minutes, turning once.
- Place the bones in a large (8 quart or larger) stock pot or slowcooker. Add the rest of the ingredients, then fill the pot up with filtered water. Simmer for 24 hours for chicken or turkey broth, 48 hours for the others. Let cool slightly, then strain into a large bowl through a colander. Discard the solids. Let the broth cool to room temperature, then cover and chill.
- Scrape off the fat from the top if desired before using. Use within 1 week or freeze for up to 3 months.