Prep Time | 10 minutes |
Cook Time | 8 hours |
Servings |
quarts
|
Ingredients
- 2 Medium carrot sliced
- 1 Medium onion chopped
- 2 Stalks celery chopped
- 6 Cloves garlic
- 2 Tbsp apple cider vinegar look for raw and unfiltered
- 1 tsp sea salt
- 3 Pounds chicken bones may use beef bones, we like to roast a whole chicken and then use the leftover bones for a broth
Ingredients
|
Instructions
- Place all vegetables and garlic in the bottom of a crock pot. Then fill crock pot 3/4 full with water, filtered if possible.
- Add in bones, vinegar and salt.
- Cover and heat on low 8-12 hours until broth becomes a rich color.
- Strain out veggies and bones from broth and discard (you can eat the veggies if you would like.). Store in mason jars or air tight containers. Enjoy as needed. Will last about 1 week in the refrigerator, so freeze any extras.
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