Jalapeño Bone Broth
Prep Time
5
minutes
Cook Time
Passive Time
3
days
3
days
Prep Time
5
minutes
Cook Time
Passive Time
3
days
3
days
Ingredients
2
lb
grass-fed beef bones
2
chicken feet
1
yellow onion
2
jalapeños
2
Tbsp
apple cider vinegar
6
cups
filtered water
Instructions
Chop onion and jalapeños into thin rings and place in a large crock pot.
Add beef bones, chicken feet, water, and apple cider vinegar. Make sure the water is just covering the bones (should be about 6 cups).
Set your crock pot to low and let cook for 72 hours. On my crock pot, I set it to the 10 hours, 7 times.
When the three days are up, discard the bones and feet, and filter the broth into mason jars.
Once cooled, you may want to scrape off the layer of fat that will form at the top of your broth. You can save this fat for cooking!