Making your own broth is much more economical & healthier than purchasing broth from the grocery stores. Most store bought broth and soup contain high levels of sodium and artificial flavour enhancers such as autolyzed yeast extract or even MSG. All you need is a slow cooker and some time to let magic happen in the kitchen! Bone broth offers nutrients such as as collagen, glycine, l-glutamine and protein. It is often recommended as nutrient therapy for leaky gut and joint support.

Homemade Nourishing Broth

Course: Main
Cuisine: Candida, Dairy Free, Gluten Free
Keyword: Comfort Food, Healthy, slow cooker
Prep Time: 10 minutes
Cook Time: 1 day
Total Time: 1 day 10 minutes
Servings: 10 cups
Calories: 9kcal
There is nothing like homemade, nourishing broth for your soup or to elevate rice and quinoa dishes.
Print Recipe

Ingredients

  • 1 large beef soup bone or leftover roast chicken bones
  • 2 tbsp raw apple cider vinegar
  • 2 cloves garlic
  • 1 medium onion quartered
  • 1 large carrot
  • 1 large stalk celery
  • 1 tbsp sea salt
  • water to fill slow cooker

Instructions

  • Ask your butcher to cut the large beef soup bone into smaller chunks for you. (I usually spend $13-$14 on my beef bone or $2 on my chicken bones.) This will help increase the surface area of the bone and get you more of those wonderful nutrients.
  • Place everything in the slow cooker and simmer on low for 24 - 48 hours. The long cooking time and low heat ensures you are getting the most out of your broth. You may have to add some water to top up the crock pot during cooking.
  • Once cooking is complete, use a ladle, canning funnel and strainer to pour broth into freezer-safe glass jars. Be sure to leave about 1.5 inches from the top of the jar and screw on lid. Allow broth to cool completely and then store in the freezer. Leaving the space at the top of the jar will allow the broth to expand without cracking the jar. Alternatively, freeze pucks of broth in a muffin container. Once frozen solid, pop pucks into a large freezer-safe container.
  • Skim off the excess fat that will collect at the top of the jar before serving.
  • Enjoy the broth in a mug by itself or use as a base for soup, brown rice or quinoa dishes or to sauté vegetables.
  • Note: You can absolutely make wonderful veggie broth. Simply replace the bones with more veggies like carrots, celery, onions and garlic.

Notes

Add brown rice vermicelli noodles, nori (dried seaweed), frozen peas or shredded carrots to broth to make a healthy soup.

Nutrition

Calories: 9kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 704mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1203IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg