Crockpot Bone Broth
By Lisa Shanken
January 24, 2018
Crockpot Bone Broth
Ingredients
- 1 chicken Cut in 8ths, meat removed, just bones from breast, thighs, legs, wings, back (no ribs)
- 1 roma tomato
- 1 onion cut in quarters
- 1 turnip cut in quarters
- 1 parsnip cut in 1/4 inch discs (no need to peel)
- 1 bunch fresh dill
- 1 bunch fresh parsley
- 3 celery stalks with leaves cut leaves off and place to side, cut celery into 1/4 inch pieces
- 4 cups Chicken Stock
- 4 cups water
- 2 Tbsp Raw, organic apple cider vinegar
- 3 carrots cut in 1/4 inch discs (no need to peel)
- 1 Bay Leaf
Instructions
- Place bones, tomato, onion, turnip, parsnip, fresh herbs, and leaves from celery stalks into a soup sock netted bag (http://amzn.to/2F6gpfh), and knot the bag so it remains closed.
- Pour stock, water, and apple cider vinegar into large crock pot, and then add the netted bag into the crock pot into the liquid.
- Add the celery and carrot pieces, as well as the bay leaf into the liquid, outside of the bag.
- Set crockpot to low and cook for 24-48 hours.
- Dispose of entire netted bag and bay leaf. You have the option of pouring the soup through a strainer once or you can serve as is with the carrots and celery in it.
Tried this recipe?Let us know how it was!
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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