6 Ingredient Bone Broth

Ingredients

• 1 bag Beef or chicken bones (approximately 2-3 lbs)
• 1 Carrot
• 1 Onion
• 3 cloves Garlic
• Mixed vegetables (Optional: parsnip, celery, capsicum, or tomato)
• 6 tsp Salt
• Water (Enough to cover bones and vegetables)

Steps

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   Place the bones and vegetables (carrot, onion, garlic, and any optional extras) in a roasting tray.

3. 3

   Roast the bones and veggies for approximately 45 minutes. Turn the oven off after 45 minutes and let them sit in the residual heat for another 30 minutes to deepen the color and flavor.

4. 4

   Transfer the roasted bones and vegetables into a slow cooker or a large stockpot.

5. 5

   Add the salt and enough water to completely cover the bones and vegetables.

6. 6

   If using a slow cooker: Cook on low heat for 10 to 12 hours.

7. 7

   If using the stove: Bring the water to a boil, then immediately turn down the heat to a very light simmer. Cook for approximately 5 to 6 hours, ensuring you continue to add water as it evaporates to keep the bones covered.

8. 8

   Once the cooking time is complete, pour the broth through a fine-mesh strainer into a clean pot or container to remove and discard the solids.

9. 9

   Place the strained broth in the fridge and let it rest for several hours or overnight.

10. 10

    Once chilled, a layer of fat will solidify on the top. Carefully scrape this layer off. You can discard it or save it for pan-frying other foods.

Notes

Store the finished broth in the fridge for up to a week or freeze for 3-4 months. The fat removed from the top is excellent for cooking as it has a high smoke point and great flavor.

Nutrition per serving

• bone broth
• healthy
• gut health
• slow cooker
• low carb
• paleo
• keto
• snack