Slow Cooker Bone Broth

Makes about 8 cups of broth

Ingredients:

• 4 pounds beef or chicken bones (if possible, include some red marrow bones)
• Two medium carrots, chopped
• Two celery stalks, chopped
• One medium leek, trimmed and chopped
• One medium onion, sliced
• Two garlic cloves diced
• Two bay leaves
• Two tablespoons black pepper
• One tablespoon apple cider
• Pinch of salt

Instructions: 

Add bones and vegetables to a slow cooker—season with bay leaves, black pepper, apple cider vinegar, and salt. Fill with water. Cook on low for 18 – 48 hours.

Strain broth with a filter or through cheesecloth. Let cool. A layer of fat will usually gelatinize on the top; you do want to discard it before warming up because otherwise, that fat will disperse back into the broth when it’s warmed.