Low FODMAP Bone Broth (or Vegetable Broth)

0 Note: If you are making veggie broth, skip down to step 3
1 Blanch & Roast Beef Bones: If making bone marrow broth, you'll first blanch the beef bones. Add them to a large stock pot of cold water, making sure the water just covers the bones and slowly bring to a boil. Allow bones to boil for about 20 minutes prior to moving on to next step. Blanching is a necessary step in order to remove any impurities from the bones. Failure to do so can result in rancid tasting broth. While bones are blanching, pre-heat oven to 450F. When bones are finished blanching, add them to a parchment lined sheet pan and roast for 20-30 minutes. After roasting the beef bones, add them to the basin of a slow cooker.
2 For Chicken Bone Broth: Simply add whole chicken carcass to slow cooker. No need to blanch or roast if the whole chicken has already been cooked and consumed.
3 Add Veggies & Aromatics. Add all of your remaining herbs, spices, veggie scraps and water to the slow cooker. Add water last so you avoid overfilling the slow cooker.
4 Cook. Cook on low for 24 hours, 12 hours if you are making veggie broth. After 24 hours, strain broth into mason jars or other sealed containers. May be stored in fridge for up to 4 days or in the freezer for up to one year.