Bone Broth

Most commercially available bone broth is made from livestock that’s fed a diet of lectin- and GMO-heavy grains. Luckily, it’s easy to make your own at home. When you do, you can be sure to use the bones of pastured animals.

NUMBER OF SERVINGS VARIES

4 pounds bones and gelatinous parts of animals (cartilage, etc.)*

1 medium celery root, roughly chopped

1 parsnip, roughly chopped

2 medium celery stalks

1 cup aromatics (see chart below)

1 medium white onion, skin on

5 cloves garlic, peeled

2 tablespoon apple cider vinegar or fresh lemon juice

2 to 3 bay leaves

1 tablespoon iodized sea salt

Enough water to cover the bones, but no more than ⅔ capacity of your pressure cooker or ¾ capacity of your stockpot or slow cooker

1. Add all the ingredients to a pressure cooker, slow cooker, or stockpot.
2. If pressure-cooking: Cook for 90 minutes, according to manufacturer’s instructions. Release pressure.

If slow-cooking: Cook for 10 hours on low.

If cooking on stove: Cook for 6 to 8 hours on medium-low heat, covered.

3. Pour broth through a strainer to remove bones and vegetables. Strain a second time (through a fine mesh strainer), then use immediately or refrigerate.*

MEAT	AROMATICS
Pastured chicken—feet, legs, skin, neck	Fennel, parsley, shallots, lemon zest
Pastured or acorn-fed pork—feet, ribs	Orange, cinnamon sticks, thyme, apple
Pastured beef—oxtail, short ribs	Red wine, parsley, rosemary, shallots
Kosher turkey—necks, feet, wings	Sage, apple, shallots, thyme