Keto Bone Broth

Ingredients

3 Pastured Chicken Carcasses (or 4 lbs pastured animal bones)

10 cups of filtered water

2 tbsp. peppercorns

1 lemon

3 tsp. turmeric

1 tsp salt

2 tbsp. apple cider vinegar

3 bay leaves

Directions

Pre-heat oven to 400F.
Place bones on a sheet pan and sprinkle with salt.
Roast for 45 minutes.
Next, transfer them to the bowl of your slow cooker (or electric pressure cooker).
Add in the peppercorns, bay leaves, apple cider vinegar and water.
Cook on low for 24-48 hours.
*For pressure cooking, cook on high for 2 hours, then change the pressure cooker function to slow cook and cook on low for 12 hours.
When done, place a fine mesh sieve or strainer over a large bowl or pitcher.
Carefully strain broth.
Discard the bones, bay leaves and peppercorns.
Distribute the broth between three mason jars, about 2 cups each.
Mix in 1 tsp of turmeric to each jar and add 1-2 slices of lemon.
Store in the fridge for up to 5 days.
To heat, gently simmer stove top with a lemon slice.

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