This recipe is the one Emily follows for her Bone Broth, she received it from Cori Scheitlin, her Holistic Nutritional Consultant/Whole Body Wellness Practitioner. 

1/2lb. - 1lb. bones (chicken, beef, venison....etc.)
2 TBS Apple Cider Vinegar
1 medium-large onion (peel, cut in half)
2 whole carrots (skin peeled)
2 whole celery stalks
6 whole cloves fresh garlic
2 bay leaves
1 bunch of parsley (if you have it)
1/8tsp. peppercorns (you may also add chile’s or peppers for a spicy broth)
3tsp. sea salt

Place all ingredients in crockpot. Pour apple cider vinegar over the bones. Fill crockpot to the very top with water, cover with lid. Set heat to LOW and walk away.

***Chicken bones: can be cooked for no more than 24hrs. Chicken bones are not very dense and break down easily.

***Beef/Venison bones: can be cooked for up to 48hrs. (the longer you cook it, the better). You may need to add more water after the first 24hrs.

Once the broth is finished, remove the vegetables and bones. Strain the bits through a paper towel and strainer into a large bowl. Pour into glass jars. Store in the fridge up to 7 days. Otherwise, freeze the rest. Drink a warm cup daily or use it for cooking!

Note: Raw bones can be purchased at Whole Foods. Before placing in crockpot, season bones heavily and roast in the oven at 350 degrees for 30 mins. Transfer to the crockpot with all ingredients. Otherwise, save your cooked chicken bones, steak bones, venison bones, or ANY bones of the animal for that matter. I typically do not mix bones when making broth. No need to wash them after eating. Just place them in a ziploc in the freezer until you’re ready to make broth. For more info:

Good 4 The Sol, Whole Body Wellness

314-478-4510 * *