Astragalus Immune-Boosting Bone Broth (Stovetop + Slow Cooker)

Step 1

Pre-heat the oven to 450F. Place the bones in a single layer on a baking sheet and roast them for 30 minutes until bones are nicely browned.

Step 2

Add the chopped celery, onions, carrots, and garlic cloves to the same baking sheet and roast for another 10 minutes. Let cool.

Step 3

Transfer the roasted bones and vegetables to a large dutch oven and pour in enough room temperature water to cover the bones by at least 1 inch. Add fresh herbs, bay leaves, black peppercorns, and dried astragalus root. Add in apple cider vinegar and mix well.

Step 4

Bring to a boil and then turn down heat to low, and allow to simmer for at least 8 hours, with the lid off, topping up with a cup of water every 2 hours, until broth is thick and has developed a beautiful golden brown color.

Step 5

Once broth is ready, skim off any foam that has risen to the top, strain the liquid, and allow it to cool before pouring broth into glass jars and sealing tight. Once cool, it is normal for a layer of fat to form on top (this is a sign of a good broth). Skim off the layer of fat before using the broth.

Step 6

Pre-heat the oven to 450F. Place the bones in a single layer on a baking sheet and roast them for 30 minutes until bones are nicely browned.

Step 7

Add the chopped celery, onions, carrots, and garlic cloves to the same baking sheet and roast for another 10 minutes. Let cool.

Step 8

Transfer the roasted bones and vegetables to the bowl of your slow cooker and pour in enough room temperature water to cover the bones by at least 1 inch. Add fresh herbs, bay leaves, black peppercorns, and dried astragalus root. Add in apple cider vinegar and mix well.

Step 9

Cook on low in the slow cooker for at least 12 to 16 hours, until the broth is thick and has developed a beautiful golden brown color.

Step 10

Once broth is ready, skim off any foam that has risen to the top, strain the liquid, and allow it to cool before pouring broth into glass jars and sealing tight. Once cool, it is normal for a layer of fat to form on top (this is a sign of a good broth). Skim off the layer of fat before using the broth.