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Ketogenic Bone Broth

This gut-friendly broth is made from leftover bones in the slow cooker. The end result is a filling, comforting and tasty soup perfect for keeping you going on cold days.
Print Recipe
Prep Time 10 minutes
Cook Time 10 hours
Total Time 10 hours 10 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 2 carrots unpeeled & scrubbed
  • 2 stalks celery chopped, include leaves
  • 1 medium onion roughly chopped
  • 7 cloves garlic peeled & smashed
  • 3.5 pounds grass-fed beef or chicken bones preferably joints & knuckles
  • 2 bay leaves dried
  • 2 tsp salt
  • 2 tbsp apple cider vinegar

Method
 

  1. Place all the vegetables and the garlic, bones, and bay leaves into a slow cooker. Sprinkle on the salt, drizzle with vinegar, and add enough water to cover everything by 1 inch (about 13 cups).
  2. Cook for 8 to 10 hours on low.
  3. Use a shallow spoon to carefully skim the film off the top of the broth. Pour the broth through a fine strainer and discard the solids. Taste the broth and add more salt as needed.
  4. The broth will keep for three days in the fridge and three months in your freezer.

Notes

Substitute: Feel free to substitute chicken, fish, or pork bones or to combine them all.