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Crock-Pot Bone Broth: A Natural Cure-All

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You may call it a coincidence, but I haven’t been sick since I’ve started drinking a mug of bone broth every morning. I am a teacher and therefore am in constant contact with children every single work day. Dirty children. Sick children. Very, very loving children that give you a kiss and a hug every day. I love my job, but I often had the sniffles during my first two years teaching…

I’m currently about half-way through my third year of teaching – and no sniffles. Every so often I feel a little icky coming on, so I double the size of my mug. It never gets any further than that. I’m a firm believer that bone broth is good for what ails you.

The great thing about stock is that you can use whatever you have on hand – and it always tastes delicious! I save all my bones and veggie scraps in bags in freezer, separating chicken bones from the rest. When a bag is full, I throw it into my crockpot, add veggies and spices, and set it and forget it! Here is my basic recipe, but feel free to change it up how ever you like (I often do!).

Further Food Commentary:

I love bone broth and truly believe it has many healing benefits an is full of minerals and collagen that not only keeps us healthy but keeps our skin looking young and great. One thing that should be incorporated in all bone broth recipes is some sort of acid to help leach the minerals from the bones. I prefer using apple cider vinegar as it has anti-fungal benefits and provides healthy bacteria to keep our gut running well. Cheers to bone broth!

By Amy Shapiro, MS, RD, CDN

Crock-Pot Bone Broth: A Natural Cure-All

Stars ( Reviews)

  • Prep Time:10 mins
  • Cook Time:24 hours
  • Servings: 6

Ingredients

2 pounds bones from leftover chicken, beef, or procured from a local butcher shop
2 stalks celery (chopped)
2 big carrots  (chopped)
2 onions (chopped)
3 cloves of garlic
3 bay leaves
1 tbsp dried parsley
1 tbsp sea salt
1/2 tbsp thyme
1/2 tsp black pepper
1/4 tsp celery salt

Water to cover

Instructions

  1. Place the bones, veggies, spices and enough water to cover, plus a little more.
  2. Set the crockpot on low and let simmer for 10 to 24 hours (set everything up after dinner and it’ll be perfect the next morning).
  3. Turn off the heat and allow the stock to cool for about an hour.
  4. Strain the liquid and store in the fridge for up to one week (or freeze in ice cube trays for easy-to-use portions anytime!).
Place the bones, veggies, spices and enough water to cover, plus a little more. Set the crockpot on low and let simmer for 10 to 24 hours (set everything up after dinner and it’ll be perfect the next morning). Turn off the heat and allow the stock to cool for about an hour. Strain the liquid and store in the fridge for up to one week (or freeze in ice cube trays for easy-to-use portions anytime!).

Nutrition Information

Per Serving:  Calories: 37; Total Fat: 0g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 1206mg; Potassium: 209mg; Carbohydrate: 8g; Fiber: 2g; Sugar: 3g; Protein: 1g
Nutrition Bonus:   Vit A: 52%; Iron:5%
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Lillian Zhao Administrator

Founder & CEO of Further Food. Read more about our story here. Outside of my day job, I am also a certified yoga teacher, and love to surf, run, tango, travel and cook.

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