The Richest Bone Broth cooks for twelve hours in your crockpot to give you the most flavorful, nourishing broth for soups, etc. It is rich enough to sipped by itself!
Bone broth is another staple on the AIP diet. It can be used to replace your morning cup of joe, as a snack, or as a base for a number of soups. This broth is richer than the stuff you buy at the store, not as salty, and oh-so-nourishing. If you could put Thanksgiving in a cup, this is what it would smell like! I make this recipe in conjunction with Falling-off-the-bone Crockpot Chicken. Every time.
Storage
This broth freezes beautifully, but if you use glass jars, you will need to use the wide-mouth kind. Glass jars with small lids have broken in my freezer, even after they were cooled. It was tragic. Please avoid my fate! Use the wide-mouth jars, or perhaps even plastic containers. I prefer glass for a number of reasons, but use your best judgment.
Need a visual?
For fun, and because I am a ham at heart, I posted a tutorial video. You can find that here: https://www.youtube.com/watch?v=c5biY5JvakA
Broth, in my opinion, is one of the most nourishing, healing, loving things we can do for ourselves. There is just something about it. I hope you enjoy this broth, and that it will become part of your healing journey!
Love and healing,
Wendi
The Richest Bone Broth (AIP/Paleo)
12
servings15
minutes12
hoursThe Richest Bone Broth cooks for twelve hours in your crockpot to give you the most flavorful, nourishing broth for soups, etc. It is rich enough to sipped by itself!
Ingredients
Bones, onions, liquid, etc. leftover from Falling-off-the-bone Crockpot Chicken
1 yellow onion, roughly chopped
1 stalk of celery, roughly chopped
1 carrot, roughly chopped
1 large bay leaf
1/2 t. sea salt
1/4 t. black pepper (omit for elimination phase of AIP)
water
Directions
- Return all bones, giblets (if using), etc. from the crockpot chicken recipe to the crockpot.
- Dump in the onion, celery, carrot, bay leaf, salt, thyme, and pepper. Add water to the pot until the level is about one inch from the top. Cover, and cook on low for twelve hours. (I cook it overnight.)
- Strain out large chunks with a “spider,” or slotted spoon. Then strain the liquid through a fine sieve. Be careful! It’s hot! Pour the resulting broth into storage containers, and refrigerate.
Recipe Video
