Bone Broth



7/8 medium to large bones (cow/lamb/veal), preferably bones with marrow, knuckles, knees with collagen)
1 bulb garlic
10 peppercorns
2 bay leafs
2 carrots
2 leeks

Preheat oven to the highest temperature. Boil bones at very high heat for twenty minutes to purify. Drain. Roast bones in the oven for about twenty to thirty minutes, turning once. Place all of the ingredients into a crock pot and bring to a high simmer. Then roast on low heat for 24-48 hours. Let it cool quickly by adding a few ice cubes and draining into a room temperature bowl. refrigerate/freeze as soon as it is room temperature. When the broth goes cold, it will become gelatinous, which is normal. When you reheat, it will liquify. Use this broth as a stock base for soups, a replacement for water in grains, and to drink for snacks.

Four Avocados

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