Witchy Bone Broth

When I drink bone broth, it really makes me feel amazing. My body LOVES it. Whenever I feel under the weather or I’ve been traveling a lot, a cup of bone broth just brings me back to life. Buying it at the store can be pricey, and if you make it in a big crock pot at home you get a lot more bang for your buck! Plus, it’s actually super simple to make!

While your pot will have to slowly simmer for at least 12 hours, it is well worth the wait, as the process draws out a wealth of nutrients into the broth, including amino acids, minerals, collagen, gelatin, chondroitin, and hyaluronic acid (the splash of apple cider vinegar also helps extract the minerals!). I love adding Green Dream once the broth has completed cooking to create a savory elixir that supports digestive health, promotes radiant skin, and aids in detoxification. You can really get creative with what spices and mix-ins you put in! I love adding lots of garlic and herbs, but you can totally make it your own!

Gather This:

• 1-2 pounds of grass-fed beef bones ( ribs, marrow, etc.) or chicken bones (necks, backs, breastbones, etc.) or 1 whole free-range chicken
• 2 large onions
• 2 large carrots
• 3-4 celery stalks
• 2 tablespoons apple cider vinegar
• 1 bay leaf
• 1 large clove of garlic
• 1 bunch of parsley
• 1 tablespoon Green Dream
• 1-2 teaspoons salt of choice ( more or less to taste )

Do This:

1. Roughly chop all vegetables (parsley excluded), and place them in a large stockpot (or crockpot), along with the salt and bones or whole chicken. If using a whole chicken, the meat will start to fall off the bone within a few hours. When this starts to happen, simply remove the chicken, separate the meat from the bones, put the carcass back into the cooking pot, and continue to simmer for the desired length of time.
2. Add the apple cider vinegar, and fill with enough water to submerge all of the contents (about 3-4 quarts of water).
3. Bring to a boil, and scrape off any film or residue that rises to the surface.
4. Reduce to low heat, and let simmer for 12-24 hours.
5. For the last 10 minutes or so, roughly chop the parsley, and add it to the pot, along with the Green Dream.
6. Strain the broth, remove any excess residue, and pour into storage containers.
7. Store in fridge, or in freezer to defrost on a cold, rainy day.