Bone Broth for Gut Health, Immunity, and the Menstrual Cycle
Instructions
Add all of the ingredients to a 6 quart slow cooker.
Cook on low for 8 - 12 hours. At the end of cooking, remove the bones and vegetables and discard them. Strain the broth through a mesh strainer to remove the remaining pieces of bones, skin, and vegetables.
Chill broth overnight in the refrigerator and then remove the fat layer the next day by scraping it off.
Refrigerate the broth for up to 5 days. After 5 days, freeze for up to 3 months.