Well tell you what, crockpot bone broth is one of the many amazing recipes that paleo has to offer.
Thanksgiving is a perfect time to bring your family and friends together and spend a quality bonding moment while enjoying a good-tasting turkey for dinner. Because Thanksgiving only comes once a year, we tend to prepare a large amount of food which will result to a bulk of leftovers after the occasion. Well guess what? We came up with something that will solve your problems on a leftover turkey dish. Did you know that your consumption of turkey is not only limited to turkey meat? Why? It is because you can also make use of the leftover turkey bones and make it in to a delicious broth.
Crockpot bone broth is not only amazingly delicious but it also has health benefits that go along with it. According to studies, bone broth promotes healthy digestion, Inhibits infection, reduces joint pain and inflammation, and promotes healthy and strong bones. But take note, you can only enjoy these health benefits if your bone broth is homemade. Because commercial bone broths might have some preservatives and other non-paleo ingredients added to it that can lessen the effects of the health benefits that you can get from bone broth.
Now you can enjoy Thanksgiving long after the holiday has passed with this super easy bone broth recipe. Now you can literally use the whole bird!
To try this recipe, you may start by adding everything to your crock pot, along with 8-10 cups of water. After that, Cook in the crockpot on low for 24 hours then strain the solids from the bone broth, and store in Mason jars. Your home made crockpot bone broth will last about three days in the fridge but it can be frozen for longer storage. And there you have it! Your home made nutritious crockpot bone broth.
Super Easy Crockpot Bone Broth
Super Easy Bone Broth in the Crockpot
- Leftover bird bones
- 2 Carrots (roughly chopped)
- 2 Celery stalks (roughly chopped)
- 1 Onion (medium, cut into large chunks)
- 4 cloves garlic (crushed, I just put the whole thing in skin, and all, because we’ll be straining it out later)
- 6 Peppercorns
- 2 tbsp Vinegar (to help extract nutrients from the bones)
- 8-10 cups Water
Add everything to your crock pot, along with 8-10 cups of water.
Cook in the crockpot on low for 24 hours.
Strain the solids from the bone broth, and store in Mason jars.
This will last about three days in the fridge but it can be frozen for longer storage.
This recipe does not have any salt added. You might want to add some to each of the Mason jars after straining out the solids or later when re-using the stock in soups or other recipes.
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