This Slow Cooker Pheasant Bone Broth is full of natural collagen and protein not to mention full of flavor! Make pheasant broth using kitchen scraps and this simple crockpot method.
INGREDIENTS
2 carrots chopped medium
2 celery stalks chopped medium
1 medium onion chopped medium
2 cloves garlic
3.5 lbs pheasant bones (You can supplement chicken bones if you don’t have enough pheasant)
Kosher salt
2 tablespoons apple cider vinegar
water
INSTRUCTIONS
Place the bones in your slow cooker. The bones should fill up about 3/4 of the slow-cooker.
Chop your vegetables and garlic, no need to peel.
Fill the slow-cooker with water. Season with a generous amount of salt (about 1 teaspoon).
Add 2 tablespoons of apple cider vinegar (you won't notice the taste).
Cook on low and cook for 18-72 hours.
6. Strain the broth through cheesecloth or a strainer and cool.
Drink and toast to good health!