- 1-2 lbs. of bones (oxtails, knuckles or other bones high in collagen and gelatin are best. You can ask the butcher at your local market for suggestions.)
- 3 parsnips
- 3-4 turnips
- 3 carrots
- 2-3 stalks of celery
- 6 garlic cloves (or a generous amount of garlic powder)
- Half of an onion (sliced)
- 1 T of turmeric
- 1/2 T of black pepper
- 1 bay leaf
- Roast the bones for 20-30 minutes on 350°F. Use oxtails, knuckles or other bones high in collagen and gelatin. The amount of bones you include is dependent on the size of your pot, but use enough to fill about half of your slow cooker, crock pot, or covered stock pot.
- Add the roasted bones to your pot, along with some lower starch root vegetables (e.g., 3 parsnips, 3-4 turnips, 3 carrots), 6 garlic cloves (or a generous amount of garlic powder), half of an onion (sliced), 1 Tablespoon turmeric and black pepper to taste (which increases the absorption of turmeric). You can also roast your vegetables for added flavor (same process as the bones).
- Add the roasted ingredients and some fresh celery tops, a bay leaf, and celery seed to 2-3 quarts of water the pot.
Let the contents simmer slowly overnight and until the contents of the pot reduce by 50%. This will help to release the healthy components of the bone for your gut to enjoy. Wait to add any additional seasoning until the broth is ready to consume. If you need to add salt, do so sparingly.
Once you create your bone broth, you can keep in the refrigerator for 5-7 days. Want it to last longer? Pour the bone broth into a muffin pan and freeze to create individual servings, so you always have some on hand! When you’re ready to drink it, run the bottom of the pan under hot water and pop out the bone broth servings. Heat them on the stove top and serve!
Enjoy making your homemade bone broth!