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: cups

Calories: 9kcal

There is nothing like homemade, nourishing broth for your soup or to elevate rice and quinoa dishes.

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.

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