Roasted Bone Broth
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Ingredients
- 4 lbs. mixed bones
- 2 Tbs. melted coconut oil or olive oil
- 1 large onion, quartered
- 1 head fennel, chopped
- 2 celery stalks, chopped
- 2 large carrots, chopped
- 1 head (not clove) of garlic
- 2 bay leaves
- 1 tsp. peppercorns
- Handful thyme sprigs
- 20 cups water
- 2 Tbs. apple cider vinegar
Preparation
- Preheat oven to 425°F. Arrange bones on large baking sheet or roasting pan. Drizzle with oil and toss to coat. Roast 1 hour.
- Transfer roasted bones to large Crock-Pot (or stock pot), and add onion, fennel, celery, and carrots. Cut garlic head in half, and add half to pot (reserve remaining half for other uses). Add bay leaves, peppercorns, thyme, water, and vinegar. Cover, and cook 12-24 hours, skimming off foam during first few hours of cooking. Check broth periodically to be sure water hasn’t cooked off.
- When broth is finished, strain liquid and discard solids. Season to taste with salt and pepper. Let cool, and refrigerate. Remove fat layer that accumulates on top, and discard. Store broth in glass jars for up to five days. Broth can be frozen for up to two months.
Nutrition Information
- Serving Size 1 cup
- Calories 60
- Carbohydrate Content 8 g
- Cholesterol Content 0 mg
- Fat Content 3.5 g
- Fiber Content 2 g
- Protein Content 1 g
- Saturated Fat Content 3 g
- Sodium Content 40 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g