Stocks & Broth

Keto Slowcooker crockpot Bone Broth

I write this recipe only as a guide for you. Please feel free to omit any vegetables, spices, or herbs that you don’t find appealing and add anything that you have in your fridge that you love and need to be used. I’ve learned that there are no precise measurements with bone broth. Let your tastebuds be your guide.

Here are a few important points I learned when researching how to make and store bone broth.

Roasting. Roasting the veggies and bones beforehand. This step is not optional in my opinion. I feel that it gives a deep flavor to the broth by caramelizing the bones. You can even scrape the brown bits from the bottom of the pan and add them to the slow cooker.

Blanching. Many recommend blanching the bones before roasting and boiling. I chose not to do this. However, if you’re interested it’s supposed to remove any impurities from the bones. Since I used organic, grass-fed beef bones this wasn’t a big concern to me.

Salt. The only time that I used salt in this recipe was when I sprinkled on the veggies before I roasted them. I was unsure of how much to add and I found that adding it to each cup as I drink it works just fine.

Apple Cider Vinegar. If you’re not a fan of the pungent smell and taste of ACV, don’t worry you definitely won’t be able to taste it in the broth. It helps dissolve the cartilage and bring out the nutrition from the marrow.

Organic. Normally, I don’t like to make a big deal about making sure all ingredients are organic because I know that’s not realistic for everyone, but I feel it’s really important in this case. The thought of having veggies sprayed with pesticides just brewing in the crockpot for 24 hours, really creeps me out. Like your making pesticide broth or something… it just doesn’t feel like the right thing to do. I strongly encourage you to use as many (if not all) organic ingredients as possible.

Grass fed. The bones I used were pasture raised beef neck bones. They were also non-GMO, antibiotic free, and hormone free. I want this bone broth to not only taste amazing but also be gut healing and nutritious. However, next time, I do plan to use bones higher in collagen.

Collagen. Collagen-heavy bones make for a gelatinous broth. This is what you want! Don’t be alarmed by the #meatjello that forms at the top when it reaches room temperature. That just means you did it right.

Benefits. The benefits from drinking bone broth are fascinating:

  • Bone broth is rich in minerals that support the immune system. If you’ve ever had the keto flu than you know how vital electrolytes are when in ketosis.
  • According to Dr. Natasha Campbell-McBride, author of “Gut and Psychology Syndrome (GAPS)”, the bone broth diet is excellent for healing the gut.
  • It naturally contains collagen which may help give you glowing skin, strong nails and hair, and healthy joints.

For more benefits, this is an informative video.

Cooling and Storage. Be sure to follow the cooling and storage notes at the end of the recipe to make sure you don’t encourage (bad) bacterial growth. Bone broth can be stored in the fridge for a week and also in the freezer.

I hope you enjoy this recipe or even just this method. As I mentioned before, feel free to make it yours and leave out anything that doesn’t sound tempting to you and add whatever flavors you’d like, or keep it really simple with a few aromatics… the choice is yours.

Keto Slowcooker crockpot Bone Broth

Recipe by DIY Urban FarmerCourse: BrothCuisine: FrenchDifficulty: Beginner
Servings

6

Cups
Prep time

30

minutes
Cooking time

8

hours 
Calories

200

kcal

Please feel free to omit any vegetables, spices, or herbs that you don’t find appealing and add anything that you have in your fridge that you love and need to be used.

Ingredients

  • 2 tbsp apple cider vinegar

  • 4 sprigs fresh organic cilantro

  • 3 sprigs fresh organic rosemary

  • 3 sprigs fresh organic thyme

  • 1 tbsp peppercorn

  • 1 tbsp cumin

  • 1 cloves head of garlic. Slice the top part of the garlic head off leaving theexposed.

  • 1 zucchini roughly chopped

  • 1 summer squash roughly chopped

  • 4 organic carrots roughly chopped

  • 3 celery stalks roughly chopped

  • 1 in onion (I used 2 because I’m a big onion lover but 1 is plenty), choppedhalf. Leave skin on.

  • 1 jalapeno roughly chopped. Omit if you don’t like it spicy. Although it was just a hint of spice, I could definitely taste it.

Directions

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