Not only is bone broth delicious and comforting, it is a nutrient rich superfood. Bone broth is loaded in collagen, aids in digestion, detoxification, immune system building and laden with anti-inflammatory properties. It is delicious alone with a squeeze of fresh lemon to start your day, or perfect for the ultimate soup, stew or risotto base. Never look at an artificial sodium laden, processed bouillon cube again!

Ingredients

3-4 lbs soup bones, meaty marrow bones or segmented oxtail

2 onions

4 celery stalks

2 large carrots

2 tbsp apple cider vinegar

10-12 cups water, depending on slow cooker size

Instructions:

The key to perfect bone broth is roast the bones. Never skip this step, not only does roasting aid in the release of the marrow and collagen, but it also amplifies flavour.

Preheat oven to 400 degrees F. Place bones in single layer on parchment paper covered cookie sheet. Roast for 30 minutes then flip the bones and roast another 30 minutes. If your bones are very meaty you will need to reduce oven heat to 350 F.

WHile the bones roast roughly chop vegetables and place in slow cooker with apple cider vinegar. Add the bones as soon as they come out of the oven and then fill the slow cooker right to the top with water. Turn cooker on low, cover and slooooow cook. THe longer the better. I try to go for 36 hours if I can.

Carefully remove bones and then strain the broth to remove all vegetables. If I have used a meaty bone I reserve the beef for soup or risotto or leave in the broth.

Transfer the broth to mason jars and let cool. Move to refrigerator. Once fully cooled a fat layer will solidify on top. Lift this off and discard.