Homemade Bone Broth
Try this Homemade Bone Broth recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 0
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 tsp salt
- 2 carrots
- 2 bay leaves
- 2 tbsp apple cider vinegar
- or
- 1/2 cabbage
- leftover vegetable tops and cuttings- i keep all m lemon peels really any vegetable leftovers and store in the freezer for making broth.
- beef bones (center cut femur)
- 3 tbsp garlic oil
- 3 leaves kale
- water- enough to cover all ingredients
- Carbohydrate 49.2996366666667 g
- Cholesterol 0 mg
- Fat 42.0527933333333 g
- Fiber 17.1092665993373 g
- Protein 10.36092 g
- Saturated Fat 5.91120833333333 g
- Serving Size 1 1 recipe (748g)
- Sodium 211.720333333333 mg
- Sugar 32.1903700673294 g
- Trans Fat 1.57584833333334 g
- Calories 582 calories
Put all ingredients in crockpot and set on low heat. Leave overnight or for 6-8 hrs. Strain veggies and bones. If you don't like the fat then if you let the broth cool in the fridge the fat will settle out on the top and you can skim it off. Toss or save and use for cooking on your skillet.The marrow in the center of the bones will make for a jello-type consistency when broth has cooled but when you heat it up, it will become liquid again.Broth will keep in the fridge for a couple of days but will keep in the freezer for a few months.
