This AIP bone broth is a staple in the paleo autoimmune protocol. It not only tastes amazing but is so soothing for the gut. This recipe is simple, easy, and only requires a few minutes of hands on time.
Why Is Bone Broth A Staple In The Autoimmune Protocol?
- Bone broth is nutrient dense. The apple cider vinegar in this recipe pulls the nutrients out of the bones and vegetables. The bones are loaded with collagen which is soothing for both the gut and joints.
Ingredients For AIP Bone Broth:
- Chicken back bones-You can find these in the butcher department at your local grocery store. You can also use beef bones. Make sure they are grass fed if possible. What the chicken eats is most important vs. being organic.
- Lemons-This will give the broth some flavor.
- Garlic-The garlic combined with the lemon makes this broth so delicious.
- Fresh parsley & cilantro-My go to herbs for bone broth.
- Onions-Onions are a must in this recipe!
- Carrots, celery, and leeks are my go to vegetables of choice, however this recipe is super flexible in terms of the vegetables that you add in.
- Water-Make sure it is filtered!
- Apple cider vinegar-The vinegar helps the bones release nutrients which is the thing that makes bone broth so nutrient dense.
How To Make AIP Bone Broth:
- First, place all ingredients in the crockpot and fill up the remaining space with filtered water.
- Now, set the crockpot to low for 24 hours. Once the 24 hours is up, refill the crockpot to the top. Give the broth a good mix.
- Allow the broth to cook for an additional 24-48 hours.
- Once the broth is done, use a strainer to remove the bones and veggies.
- Let the broth cool, then store in a glass bottle.
Can I Freeze Bone Broth?
- Yes you can freeze it, however I like to drink 2-3 glasses a day. Which means it typically doesn’t last long enough to be frozen. If you do freeze it, be sure to allow the broth to completely cool, then pour into a glass mason jar. Make sure to leave about an inch of room on the top without liquid so that the glass does not break. The liquid will expand when it freezes so it is essential to leave the extra room.
Can I Use The Stove?
- You could, however I do not like the idea of leaving the stove on for hours. This recipe does best when it is slow cooked, that is why I use the crockpot. THIS is the crockpot I use.
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AIP Bone Broth
- 1 pound chicken back bones Ask the butcher.
- 3 tbsp apple cider vinegar
- 2 whole lemons juiced
- 10 cloves garlic
- 1 bunch fresh cilantro
- 1 bunch fresh parsley
- 2 cups leeks diced, see notes above about vegetables
- 2 whole purple onions cut in half
- 2 cups rainbow carrots diced, see notes above about vegetables
- 2 cups celery diced, see notes above about vegetables
- filtered water enough water to fill the crockpot
- Place all ingredients in the crockpot and fill up the remaining space with filtered water. Set the crockpot to low for 24 hours. Once the 24 hours is up, refill the crockpot to the top. Give the broth a good mix. Allow the broth to cook for an additional 24-48 hours. Once the broth is done, use a strainer to remove the bones and veggies. Let the broth cool, then store in a glass bottle. See freezing instructions above.