We have the most amazing family doctor, who specializes in Holistic medicine and gut-functions. She's the perfect blend of western medicine and natural approaches. . . . and I could go on and on about all of the wonderful things she has done for my little family, but I'll spare ya that list for another day.
She has been particularly helpful with Elli's allergies and helping to regulate and maintain a healthy gut-function. After looking through the results of one of Elli's tests she mentioned using bone broth. She suggested that we could all benefit from drinking a cup of it a day, talked briefly about the benefits it offers, and sent us on our way with a list of other sources to check for more information.
Well, let me tell you, I never knew that one little cup of bone broth could do SO much! Not to mention, be so easy to make!!
This is a two step process. Easy steps. . . I'm talking, taking the bones from the oven and shoving them into a crock-pot. . . . I mean. . . could it get any easier!!
Pre-heat your oven to 400 degrees. Take your soup bones and place them on a parchment paper lined cookie sheet, salt each of the bones. Roast them in the oven for about 45 minutes, turning them half way through.
As the bones are roasting, give all of your veggies a rough chop and add them into your slow-cooker.
With the slow-cooker on high, add in the veggies, salt, pepper corns, Italian Seasoning. Once the bones have roasted and browned, transfer them to the slow-cooker and cover with water and apple cider vinegar.
Cook on high for 2 hours and then turn to low and let it cook for an additional 12 hours. Once the broth is finished, discard all of the solids and strain the remaining liquid into jars. This will make about 6-8 cups of broth.
Store in the fridge or freeze to use later.