I had researched how to make bone broth before and just the work of it alone put me off but in all honesty, it is such an easy thing to make. All that time spent waiting for it to cook is paid off when you can freeze and enjoy on hand anytime. My favorite way to make this is in the slow cooker. I can switch it on and leave it until the time is up. I find this way also uses less electricity and you can make it in one go rather than in phases. Doing it this way never puts me off.

Bone Broth has so many added benefits and is a highly nutritious stock that can be added to just about anything if you don’t enjoy drinking it on its own, soups, stews, and sauces then you’re still getting in the added benefits. It’s such a win.
In order to make the most nutritious broth, it is best to use a variety of bones but for the sake of my marriage and my husband’s sanity I tend to just use beef bones that I get from the butcher for my beef bone broth and for the chicken broth I use chicken bones ( when we’re done eating chicken pieces I freeze the bones till I have enough ) and then the necks only, but you can use the feet as well if you’re not picky.
Broth recipes call for apple cider vinegar and this is important because it helps pull all of the valuable nutrients out of the bones and into the water, which is ultimately what you will be consuming.

Some of the benefits of consuming bone broth are that it contains many important minerals and vitamins that your body can get naturally. Bones are rich in calcium, magnesium, potassium, and plenty of other minerals which are the same minerals needed to build and strengthen your own bones.
It may aid in digestion and can heal and seal your gut. It’s all got to do with the gelatine in the bone broth. This seems to be a very important factor.
It may help fight inflammation because of the amino acids and, improve your joints because of the collagen, which by the way collagen is the building block of cells found everywhere from your skin and bones to your brain and gelatin is a form of collagen that aids digestion so both of are incredibly healing. How cool is that? and all you need is to consume a cup a day to gain from these benefits. It’s also said to improve sleep and some people say it’s really helped with their skin problems.
During Flu season I know for a fact it helps my immune system and keeps flu symptoms a bay. This is definitely something I drink if I feel flu-ish and the next day I’m already feeling better. It’s like a superfood for the immune system.
It’s a great way to also get in some protein and cause it’s low in calories it can aid in weight loss so its good to have as a snack.
But as you can see there are a few great benefits and hopefully, this alone will get you amped to start trying some.

Ingredients

2 kilograms of beef bones
2 carrots
2 celery stalks
3 Tbsp apple cider vinegar
1 Tbsp salt
2-3 large bay leaves
12 cups (2.84 liters) filtered water

Directions

Preheat your oven to 200ºC and line a baking tray with foil and spray some spray&cook so the bones don’t stick.
Place your bones flat on the tray and bake in the oven for 30 minutes. This is just to cook the bones and get things rolling.
Next, turn your slow cooker to high and add in your carrots, celery, and bay leaves.
When your bones are done you can add them into the slow cooker and then pour in your water and apple cider vinegar and sprinkle over your salt. Place the lid on.
Once it starts to boil turn your setting to low and leave it for 24-36 hours. Some recipes call for 48 hours but I find by that time by liquid is almost less than half and at that rate, I’ll be making broth every four days. 24 hours is still a good time ratio for me, although my liquid isn’t as dark if I were to cook it for 48 it still has all the nutrients and still turns to jelly when cold so I know its got the gelatin and all the other vitamins and minerals in.
When your time is up remove your bones and veggies and pour through a sieve and then decant into jars.

With the beef bone broth, it tends to be much oilier than the chicken. You’ll see a thick amount of oil sitting on the top. You can wait for it to cool in the fridge till it becomes a solid and then simply just remove it with a spoon or when your broth is done then pour it into a jug first so that you can remove the oil with a spoon, laying the spoon semi-flat so the oil slides on and then dish the oil into a separate bowl. I love using this oil to cook with. It solidifies into a type of lard which is way healthier to cook with also than normal oil. Not processed at all. So keeping this in an airtight container in the fridge is a good idea but don’t keep it to long cause there is nothing preserving it. Mine lasts about three weeks. I find this only happens with the beef bones. Also when it’s in the fridge and cold you will notice it resembles jelly. The chicken not as much as the beef.
This recipe freezes really well and I like to freeze some in a silicon ice tray so I can have some broth on hand right away.
If your glass jars are thick enough then there shouldn’t be a problem freezing them. I haven’t had any problems with my jars cracking.

Then when you want to enjoy heat some up in your mug and add in some salt, paprika, pepper, miso or whatever tickles your fancy and enjoy.

Side note: You could also add in chopped onion and garlic cloves if you wanted. For me onion makes it a bit sweet.