What’s really cool ... is that bone broth has about 10g of protein per cup vs. regular broth containing 1g. The vitamins, minerals, and amino acids are pulled from the bones and into the stock making it super nourishing and hydrating. You can freeze it for later use in ramen bowls, chicken noodle soup, as a post workout hydration beverage, or to cook your grains for added flavor & nutrients.
Here’s how to make some using ingredients you were going to toss:
Cooked chicken bones from whole chicken or drums, with skins and bits removed (cooked bones improve flavor)
Water (enough to fill slow cooker or pot)
1 Tbsp apple cider vinegar
Dash of salt
Optional: Veggie scraps that would have been discarded or added to compost bin (carrot tops or peels, onion tops, celery bottoms, etc.)
Garlic and ginger if you wish
Add all ingredients to slow cooker, set to low. Leave on for at least 24 hours. Remove any fat that may be floating at the top. Strain and place broth in small containers (I fill 4, 2 cup containers).