Ingredients

• (I am using a 7-quart crockpot)
• • 3-4 lb chicken feet and/or good quality beef bones (use more or less depending on the size of your pot) chicken feet are not available everywhere, and that’s fine; they are the richest in collagen content however.
• • 1 whole onion, skin on, cut into quarters
• • 2-3 carrots, skin on, cut into chunks
• • 2-3 celery ribs, cut into chunks
• • 1 whole head garlic
• • 1 large piece fresh ginger
• • ½ cup apple cider vinegar
• • Splash of olive oil
• • Sea salt to taste
• • About 1 teaspoon whole peppercorns
• • Any other herbs you want to use – right now I have fresh sage, oregano, marjoram in the garden and throw a handful or so into the crock
• • Filtered water to fill crockpot

Directions

• Place all ingredients into a large crockpot insert and fill with water to near the top. Cook on low for approximately 24–48 hours. Longer cooking generally produces a richer, more gelatinous broth.
• Once finished, strain the broth and adjust seasoning as needed. Beef broth will contain lots of fat. I refrigerate in a large bowl and then scrape the fat off.
• Enjoy warm by the cup, use as a soup base, or incorporate into meals throughout the week.
• Bone broth is the premier way to get your daily collagen fix, and one cup of good broth like this boasts 20-25 grams of protein.

Nutrition

Photos