Low-FODMAP Bone Broth.
Makes 5 cups (40 ounces) or more, depending on how much water you use
- 1 pound beef bones (or chicken carcass) – preferably from 100% grass fed, pasture raised cattle that are hormone and antibiotic free. I only used brisket bones but you can use one to two types of bone or a mixture.
- 1 tablespoon olive oil
- 2 bay leaves
- 1 tablespoon peppercorns
- 1 teaspoon turmeric
- 2 tablespoons rice wine vinegar
- 1 medium carrot
- 1/2 stalk celery*
- Preheat oven to 400°F.
- Place bones on a baking sheet and coat all sides with olive oil. Place in oven and roast for 1 hour, turning once.
- Meanwhile, cut off ends of celery and cut into chunks. Cut off ends of carrot, peel and cut into chunks.
- Remove bones from oven and place in a slow cooker. Add in carrot, celery, bay leaves, peppercorns, turmeric (anti-inflammatory spice), vinegar, carrot and celery. Stir to combine. Cover with enough water to cover all ingredients and cook for 8-10 hours.
- Remove cover from slow cooker and skim off fat. Place a strainer over a large bowl and pour bone broth through strainer, throwing away vegetables and bones. You may also keep meat from bones to make a soup or add to stir fry.
- Place broth in canning jars and store in refrigerator for 4-5 days or pour into 1-cup muffin trays and place in freezer until frozen. Then pop out and place into bags and record date cooked; freeze for up to 2 months.
*A low-FODMAP per person serving for celery is a 1/4 medium stalk.
