Leaky Gut Bone Broth

Ingredients:

• 2 lbs poulty, fish, shellfish, beef or lamb bones 
  
  • Options include: cooked bone with a previous meal, with or without skin and meat; raw bones with or without skin and meat; whole carcass or just parts (good choices include feet, ribs, necks and knuckles)
• 4 cups cold water, enough to cover the bones
• 1-2 tbsp Apple Cider Vinegar 
• 1 medium onion - peeled and quartered
• 3 cloves garlic - peeled and sliced in half
• 1 tsp turmeric powder 
• 2-3 slices fresh ginger root - peeled
• 1 tbsp dried oregano 
• 1 handful fresh parsley - only add for last 30 minutes of cooking

 
Servings: 4
 
Instructions:
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.
 
Bon Appetite!