Primarily Paleo

A path to wellbeing

Two Easy & Delicious Paleo Bone Broth Recipes (aka Stock)

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Photo Credit: Eater.com

The daffodils are popping up all over Seattle, but bone broth is still something I savor sipping on a daily basis. I drink it in a mug either with meals or as an energy pick me up between meals. Kids will enjoy sipping theirs out of tiny bowls or teacups too.

My last post discussed the benefits of bone broths and how Pacific foods has just made it that much easier to have it on hand with their high quality pantry-friendly product. However, many of you might still prefer to make it at home once in a while, especially my snowed in friends on the East coast!

My recipe for Effortless and Nourishing Bone Broth is a great starting point. However, I am excited to share two Paleo bone broth recipes my client, Ellyn, developed.  Ellyn was slightly hesitant to begin drinking broths, but now drinks them to start her day on a consistent basis. She was so excited to find broths that tasted great to her she wanted to share them with you too.

Broth (also known as stock) can also be used as a base for soups and stir-frys. Nothing beats the taste of homemade broth, and it doesn’t get easier than making it in a slow cooker. Don’t have a slow cooker? You can follow the recipes below in a large stock or soup pot.

Dark Bone Broth

Ingredients
  • 1 package frozen grass feb beef bones* (1-2 pounds)
  • 1 package frozen grass fed lamb bones* (1-2 pounds)
  • 1/2 cup raw apple cider vinegar
  • One white onion
  • One large carrots
  • 4 cloves garlic (optional)
  • 1 tablespoons rosemary (fresh or dried)
  • salt and pepper to taste
*the more cartilage and meat on the bones, the richer the broth will be which is GOOD!
Directions
1. Use a large slow cooker and fill 2/3 of the way with the bones (if you have extra bones that don’t fit keep them frozen for the next time).
2. Roughly chop onion and carrots into large chunks and toss into slow cooker.
3. Add apple cider vinegar, garlic, rosemary and any other herbs that satisfy your palate.
4. Fill pot to the top with filtered water.
5. Turn slow cooker on medium and let cook for at least 8 hours or as long as 12-16 hours. Stirring once or twice.
6. After 8 hours, remove the bones, put remaining liquid in the fridge over night to let the fat rise to the top.  In the morning, scrape off the fat and save for cooking in other meals.  Broth keeps for 3 to 4 days in the fridge and can be frozen in this fabulous silicone container and transferred to a Ziploc bag.
Light Bone Broth
Ingredients
  • 2 packages frozen grass fed chicken and/or turkey bones (1-2 pounds)
  • 1/2 package beef bones (1 pound)
  • 1/2 cup apple cider vinegar
  • 4 large carrots
  • 1 white onion
Directions
1. Use a large slow cooker and fill 2/3 of the way with the bones.
2. Roughly chop onion and carrots into large chunks and toss into slow cooker.
3. Add apple cider vinegar and any herbs that satisfy your palate.
4. Fill pot to the top with filtered water
5. Turn slow cooker on medium and let cook for at least 8 hours or as long as 12-16 hours. Stirring once or twice.
6. After 8 hours, remove the bones, put remaining liquid in the fridge over night to let the fat rise to the top.  In the morning, scrape off the fat and save for cooking in other meals.  Broth keeps for 3 to 4 days in the fridge and can be frozen in this fabulous silicone container and transferred to a Ziploc bag.

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