Yield: 4 quarts (1 cup per serving) Prep time: 10 minutes Cook time: 1 to 3 days image
4 quarts cold water (reverse-osmosis water or filtered water is best)
4 large beef bones (about 4 pounds), or leftover bones and skin from 1 pastured chicken (ideally with the feet, too), or 4 pounds fish bones and heads
1 medium onion, chopped
2 stalks celery, sliced ¼ inch thick
2 tablespoons coconut vinegar or apple cider vinegar
2 tablespoons fresh rosemary leaves or other herb of choice
2 teaspoons minced garlic
2 teaspoons fine sea salt
1 teaspoon fresh thyme leaves, or ¼ heaping teaspoon dried thyme leaves
- Place all of the ingredients in a 6-quart slow cooker. Set the heat to high, then, after 1 hour, turn the heat to low. Simmer for a minimum of 1 day and up to 3 days. The longer the broth cooks, the more nutrients and minerals will be extracted from the bones!
- When the broth is done, pour it through a strainer and discard the solids, but do not skim the fat off the top. The fat makes this broth even more keto-friendly.
- Store in the refrigerator for up to 5 days or in the freezer for up to several months.