Bone broth all ready for freezing ahead.
So simple to make. After roasting a chicken, I pull all the meat off and use for lunches during the week. You can also use any other meat that’s been roasted on the bone.
Then I chuck all the leftovers, bones and fat into the slow cooker. Add some vegetable or chicken stock, any veges floating around in the fridge (carrots, celery and onions are a great base for all stocks), salt, herbs and some Apple Cider Vinegar (this helps pull nutrients from the bones). On this occasion, I also added in some fresh, chopped up turmeric. I’ll let Authority Nutrition explain the health benefits of turmeric, it’s a superfood!: http://authoritynutrition.com/top-10-evidence-based-health-benefits-of-turmeric/
I normally add extra water if it needs it. Then I set my slow cooker on low for 12 hours but you can leave it for just 6 hours.
Can’t go wrong.
Freezing into single serves it good because you can just grab when you need a pick me up. Great for surpressing sugar cravings too! Bonus.