The bone broth craze has been sweeping the globe for the past few years and for good reason. It's packed with healthy fats and with benefits from gut health to aiding sleep it’s on our go-to list for keeping us fighting fit. This version has notes for your preferred method -slow simmering or into the instant pot or pressure cooker.
If using a slow cooker, separate the bones from the veggies by putting them in a double layer of cheesecloth secured with cooking twine. Put bones and vegetables into the slow cooker and top with water and apple cider vinegar until covered.
If using an Instant Pot or other pressure cooker and using beef bones, roast them in the oven for about 50 minutes first.
If using a slow cooker place on low for about 24 hours.
If using an Instant Pot, place the roasted bones in the pot, and then add the carrot, celery, onion, garlic, bay leaf, salt, and apple cider vinegar. Fill the Instant Pot with filtered water until it reaches about an inch below the max fill line.
For the slow cooker, check in after an hour or so and skim any film that is on the top.
For both methods, when done remove the large vegetables and bones and use a strainer to strain out the bone broth. Season with salt and pepper as desired and serve.
NOTE: To store bone broth, ensure it is at room temperature before you add it to the refrigerator or freezer.
This cozy and comforting Paleo chili recipe is filled with ground meat and a ton of veggies to keep you full and satisfied. It’s a Whole30-friendly chili and AIP-compliant, too, with no tomatoes and no beans.
For ground meats: I recommend bison, pork, or beef or a mix! (I used bison and pork).