One of my favorite staples of the paleo diet is bone broth. It’s especially healing for the gut and digestive tract, may ease arthritis, and is even rumored to help with cellulite.
It’s become especially trendy lately, with places in New York’s East Village selling cups of the liquid gold for between $4-9, but its origins as a healing elixir reach at least as far back as the 12th century.
The easiest way to get into the whole bone broth thing is with a slow cooker, and I use the Instant Pot. It also functions as a pressure and rice cooker and its the most high tech thing in my kitchen. While you’re picking up an Instant Pot, its also worth investing in high-quality Mason jars for storing the fruits of your labor. Make sure to only freeze liquids in the wide-mouth pint jars; the other sizes and mouth options may burst.
- 2-3 pounds chicken bones (wings and feet are full of collagen)
- 1 teaspoon organic raw apple cider vinegar (I recommend Braggs)
- 2+ quarts of water (enough to cover bones)
- sea salt to taste
- bay leaves, optional
- carrots (rough chop), optional
- onions (rough chop), optional
- celery (rough chop), optional
- garlic cloves, optional
- Place the bones, vinegar, and water in the slow cooker. Add vegetables if desired.
- Cook on low for 24 hours.
- Strain through a fine mesh strainer.
- Add salt to taste.
- Ladle into wide-mouth mason jars for storage in the refrigerator or freezer, making sure to leave room at the top to allow for expansion, ½ in to 1 inch.
Keeps in the freezer for 3-6 months, and in the refrigerator for up to a week.