Immune Supporting Bone Broth

Toppers & Treats

Jump to Recipe·Print Recipe
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Immune Supporting Bone Broth

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Flo Mason of Crude Carnivore
Print Recipe

Description

  • Servings: 6x 16oz Mason Jars or recycled [Crude Carnivore] bottles
  • Prep Time: 15 mins
  • Cook Time: 6 hours minimum

Ingredients

Scale
  • 3 large carrots
  • 3 stalks celery
  • 3 lbs beef or pork bones
  • 1 lb shiitake mushrooms
  • ⅓ bunch parsley
  • 2 sprigs thyme
  • 2 T apple cider vinegar
  • 1 gal filtered water

Instructions

  1. Add all ingredients to a large pot* and bring to a boil. I will add the bones frozen if they are not thawed out.
  2. Once boiled, reduce the temperature and simmer on low for a minimum of 6 hours. Ideal is for up to 12 hours.
  3. Strain broth through a fine mesh strainer into mason jars or recycled Crude Carnivore bottles. Store in the fridge for 10 days or freeze until needed.**

Notes

*You can use a slow cooker as well; choose stainless steel when possible and avoid teflon or plastic lined pots. 

**To freeze, do not use glass but instead find a freezer-safe container and store for up to 6 months.

Did you make this recipe?

Tag @thedoggydish on Instagram

Flo, the owner of Crude Carnivore, curated a new kind of bone broth after discovering the lack of moisture and appropriate diet for pets was very apparent leading Flo to make a bolder move and take a chance on curating a new kind of bone broth. Very few were shelf-stable, and even fewer had added healing power. That is where the idea for herb-infused broths was born using powerhouse herbs like dandelion, thyme and parsley. But not only that, the goal was to keep the strained environment and happiness of animals as a top priority, which is why to this day most sourcing is done from local farms in southern Illinois, allowing our brand to support small family farms who do it right. After completing her Bachelor’s in Animal Production, Flo started to embark on the next adventure: a Master’s degree In Companion Animal Nutrition.