Some of our favorites include: Homemade Goat Bone Broth and more!

Homemade Goat Bone Broth
Prep Time 10 minutes
Cook Time 1 day
Servings 10 portions

Section 1: Ingredients
3-4 lbs Lamb and goat bones - your choice
1 small Carrot Small amount, cut into large pieces
1 small Yellow onion Small amount, peeled and cut into large pieces
1 Rib of celery Small amount, cut into large pieces
Kosher salt to taste
small sprigs of rosemary for serving - optional
ground black pepper for serving - optional
lemon juice for serving - optional
Section 2: Directions
1. Preheat the oven to 350. Roast the bones for 1 hour in cast iron pans, or alternately, baking sheets lined with parchment for easy cleanup can be used.
2. Drain the fat from the pans and reserve for another use or discard. Put the bones in a slow cooker with the vegetables, top off the pot with water, and set on low for 24 hours, and as long as 48, topping off with fresh water if the level gets far below the bones for periods of extended cooking.
3. Remove the bones, strain the stock, season to taste with salt, then chill completely to set the fat. Skim off the fat from the chilled broth, then refrigerate for up to 4 days, or freeze until needed. Chef Bergo prefers to freeze his, since thawing in a pan is quick and easy.
4. To serve the bone broth, heat some of the broth, seasoning with a few cracks of the pepper mill and a dash of fresh lemon juice. Put a small rosemary sprig into a mug for each person, then pour steaming hot broth into the mugs and serve.
Notes:
This recipe is very easy: all you do is roast bones and put them in a slow cooker covered with water. But, know that the amount of bones that can fit in a slow cooker can vary due to the size of the bones. Larger bones like femurs will take up more space, while it will be easier to fit more cut bones into a pot.
While some people claim it's necessary to add vinegar to bone broth it's not. The crock pot will extract more than enough collagen and works perfectly fine.