Bone Broth - The Shift Clinic
Ingredients: 1.5-2kg organic or grass-fed bones such as chicken bones, beef bones, lamb bones, fish bones 1 onion, peeled and quartered 1 large carrot, cut into chunks 2 sticks celery with leaves, cut into chunks Splash of apple cider vinegar Filtered water Method: Add bones and vegetables into a slow cooker (ensure there is plenty of room around the bones for water) Fill the slow cooker with filtered water, add a splash of apple cider vinegar. Cover and turn the slow cooker onto the low setting. For larger bones such as beef or lamb, cook for 24 to 48 hours. For smaller bones such as chicken, cook for around 12 hours. When the cooking process is finished, allow the broth to cool. Strain the broth and freeze in batches in glass jars, ensuring you don’t overfill the jars before you put them into the freezer (ideally, leave a few centimetres of space at the top of each jar).