1. Place the bones in the slow cooker. Add all remaining ingredients. Set slow cooker to low and let cook for at least 12 hours.
2. After 12 hours, strain the broth through a strainer or mesh sack. Discard the vegetables that you strained out. If uncooked meat was used to start with, you may reserve the meat for soup or salads.
3. Allow broth to cool. Once cool, remove the layer of fat that forms on the top and discard or save it for future cooking. Freeze broth until ready to use. It may be frozen for months, or kept in fridge for about 5 days.
Broth can be used in soups, stews, braised dishes, sauces, or gravies.
It can also be sipped as a warm drink, especially nice with a squeeze of lemon and a little sea salt.
Dr. Tatiana, N.D. is passionate about helping her patients achieve their health goals, by conducting a thorough assessment and addressing the root cause with an individualized treatment plan, using a variety of naturopathic modalities.