Slow Cooker Bone Broth | PALEO, Whole30

Servings: ounces

Calories: 9kcal

Add the ingredients to a slow cooker and cover with enough filtered water to cover.
Set the slow cooker to "low" and cook for 24 hours. You can do as little as 10, or as long as 36- the longer the better in my book unless you don't want it too dark. 24 hours is the sweet spot for us! Stir the broth occasionally (every few hours or so) to keep from burning.
Strain the broth in a mesh strainer over a large bowl.
Cool the broth, and store refrigerated. Use within 4-5 days, and freeze any that won't be used within that time frame.

This is my go-to ratio of ingredients, but feel free to use it as a loose guide and change things up depending on what you have.
- Other ingredients that work well:
  - Ginger
  - Garlic
  - Leeks
  - Turmeric
  - Parsley
  - Thyme
  - Rosemary
- Avoid unless you want this as a strong flavor:
  - Asparagus
  - Broccoli
  - Cabbage
  - Basil
  - Cilantro
If you notice your broth thickening into an almost "gel" consistency when cooled- you had some awesome bones to work with! That's a great sign of an ultra-nutrient-rich bone broth.
Once cooled, you can freeze the broth in freezer cubes (I like the large ones that give me about a portion size) or even mason jars!
- Note on freezing in glass- make sure you let the broth cool before transferring to a jar. Also leave room for it to expand- a couple inches from the top of the jar. To avoid broken glass!
I love giving the bone broth-rich veggies & meat scraps leftover from straining to our dog! Such a yummy treat for him and a great protein & nutrient source for his 10-year-old self. :)