Ingredients

• ½ Pound (minimum) Bones – We used free run, naturally pasture raised chicken bones. We keep chicken bones for max a week from bones from chicken wings, chicken legs, thighs etc we have had over the course of the week
• 10 Cups of Water – I always use my alive structured water for best health results
• Chicken Chunks or Naturally Raised Beef Stew Chunks
• 2 Carrots – or a veggie of your choice
• 5 Potatoes – or a veggie of your choice
• 2 Onions – or any veggie of your choice
• 2 Tbsp Garlic Paste
• 3 Tbsp Cold First Pressed Greek Olive Oil – For the best taste and nutrients
• Unrefined Sea Salt
• Braggs Gluten Free Soy Sauce
• Bay Leaves
• Cardamom
• Apple Cider Vinegar
• 2 Freshly Squeezed Whole Lemons

Directions

1. Add bones, bay leaves (5-10), unrefined sea salt, one cap of apple cider vinegar and water into the slow cooker (2-4hrs depending on your slow cooker)
2. Strain and put the broth in a pot that is big enough for 10-12 servings on the stove top
3. Chop and add your onions in first
4. Add to the pot 1 Tbsp of unrefined sea salt
5. Add pieces of chicken and/or any other meat you use
6. Add any hard veggies and let cook on medium heat for 10 minutes
7. Add 2 Tbsp garlic paste or 2 Tbsp freshly diced garlic
8. Cook on low to medium heat for 15 minutes stirring every 3-5 minutes
9. Add any soft veggies – sometimes I use mushrooms, broccoli, kelp, or celery
10. Add 3 Tbsp of the cold first pressed Greek olive oil
11. Squeeze in 2 lemons
12. Add 3 Tbsp of Braggs gluten free soy sauce

Nutritional Information

• Gut health benefits
• B12
• Bone broth benefits for arthritis, digestion, and cellulite
• Collagen
• Onions
• Garlic
• Cold First Pressed Greek Olive Oil