Homemade bone broth. Simply save your leftover bones from chicken legs and wings and simmer with garlic, onion and veggies in a crockpot for 12-24 hours. Simple, delicious and filled with tons of joint-loving collagen and gelatin. Low-carb, ketogenic, Paleo, gluten-free, grain-free, dairy-free, Whole30 compliant.
1lbchicken or beef bones
2-4carrotsdiced roughly, including greens if you have them
1medium oniondiced roughly, including skins
1inhead garlicchoppedhalf to expose cloves
2tbspapple cider vinegar
Whatever other ingredients you like. Some I recommend are gingersalt, peppercorns, parsley, cilantro and thyme
Fill remaining crockpot with filtered waterenough to cover the other ingredients
Add all ingredients to crockpot or stockpot and simmer on low for 12-24 hours.
Turn off heat and strain liquid using a collander or slotted spoon. Pour broth into a freezer-safe container. You want to cool the broth quickly, to prevent bacterial growth. Place broth containers into a container filled with cold water. Once they reach room temperature, place in fridge or freezer.