Bone Broth

A cool breeze is the only queue I need to start prepping my system for the colder months ahead. While many enjoy bone broth for the rich flavor and/or weight loss benefits, I’m just going to go ahead and say now, my main reason for obsessing over bone broth is to get a level up on cold and flu season. At a moment's notice, whether it’s a small chill or a fleeting sneeze, I want to be able to have a nutrient-packed soup in a matter of minutes. Whatever your reason for adding bone broth to your cooking repertoire, it’s a great recipe to have stored in your freezer for a rainy or cold; or blustery day.
 
Bone Broth Ingredients
1.5 lbs pork bones
3 lb beef marrow
1 lb bone-in lamb
1 yellow onion
1 fennel, blub + frons
2 large carrots
2 celery sticks
3 bay leaves
1 head of garlic. top removed
½ bunch parsley
2 tbsp apple cider vinegar
1 tsp peppercorns
sea salt
 
STEP 1 Preheat your oven to 450 degrees F. Thoroughly rinse and dry your bones. Transfer to a baking dish along with the head of garlic. Lightly coat them with a drizzle of olive oil and sea salt.  Bake for about 30-35 minutes, until garlic and meat are browned.
 
STEP 2 In a crock-pot, combine the roasted bones, vegetables, bay leaf, parsley, vinegar and peppercorns. Lightly season with sea salt and then cover with water. Cover and cook for 8 hours. Use some water to loosen up the meaty bits from the roasting pan and add it to the crockpot as well.
 
STEP 3 While still hot, strain the liquid from crockpot and store in a glass jar. *Bone broth cannot be left at room temperature or it will go bad. You must carefully strain and store it while it is still hot.
 
FIN. Freeze until you are ready to use.