Bone Broth: Beef, Chicken, or Fish

PREP TIME: 10 minutes

COOK TIME: 1 to 3 days

YIELD: 4 quarts (1 cup per serving)

INGREDIENTS:

• 4 quarts cold water (filtered or reverse-osmosis water is best)
• 4 large beef bones (about 4 pounds) or leftover bones and skin from 1 pastured chicken (ideally with the feet) or 4 pounds fish bones and head
• 1 medium onion, chopped
• 2 stalks celery, sliced ¼ inch thick
• 2 tablespoons coconut vinegar or apple cider vinegar
• 2 tablespoons fresh rosemary or other herb of choice
• 2 teaspoons finely chopped garlic
• 2 teaspoons fine sea salt
• 1 teaspoon fresh or dried thyme leaves

INSTRUCTIONS:

1. Place all the ingredients in a 6-quart slow cooker.
2. Set the slow cooker to high, and after 1 hour, turn it down to low. Simmer for a minimum of 1 day and up to 3 days. The longer the broth cooks, the more nutrients and minerals will be extracted from the bones.
3. When the broth is done, pour it through a strainer to remove the solids, but do not skim the fat off the top. The fat adds flavor and makes the broth more keto-friendly.
4. Store the broth in the refrigerator for about 5 days or in the freezer for several months.

NOTE:

• For a richer, more deeply flavored beef broth, roast large beef bones on a rimmed baking sheet at 375°F for 50 to 60 minutes and smaller bones for 30 to 40 minutes.

TIP:

• Make a double batch in two slow cookers and freeze the broth in freezer-safe mason jars to have on hand as needed.