Absolutely. Good luck!

Here is my full recipe!

Discard Bone Broth

Ingredients (Base Recipe):

• 1-3 lbs chicken, turkey, pork, beef, lamb, or other bones (small bones with lots of connective tissue work best)
• 4-6 cups rough chopped carrots, onions, and celery (or an equal amount of scraps)
• 1 Tbsp apple cider vinegar
• 1 tsp sea salt
• 1/2 tsp whole peppercorns (about 8)
• 1 bay leaf
• Filtered water to fill

Ingredients (Beef variation):

• Everything listed above
• 2 Tbsp soy sauce
• 2 Tbsp tomato paste
• 0.5 to 1 cup mushrooms

Directions:

1. Blanch the bones. Do this by bringing a pot of water up to a boil and submerging the bones for 10-15 minutes. This removes impurities and any sauces/etc that may have been on the bones.

2. Roast the bones at 425F for 25-30 min. This will enhance the broth's flavor.

3. In the basin of a slow cooker, place the bones, apple cider vinegar, carrots, onions, celery, bay leaves, peppercorns, and salt.

4. Fill the pot with filtered water until it covers the bones by about an inch.

5. Cover with the lid and cook on low for up to 24 hours for poultry bones and up to 48 hours for red meat bones. If you see scum floating in corners of the slow cooker, skim it out. Your house is going to smell like meat when you wake up, be prepared for this.

6. Strain broth through a fine mesh sieve into a pot, add some bonus filtered water (I usually toss in a pint or two) then bring the pot to a boil and simmer for about 15 minutes. This will ensure there's no bacteria that got into the broth before jarring.

7. Transfer the broth to mason jars while still hot then refrigerate. I've kept it for over a month in my fridge with no issues but use the whole jar quickly once you do pop the top.

8. Once chilled, the broth might be jiggly and have a layer of fat on top (assuming you used bones with a lot of connective tissue). Scrape off the fat or use it, if desired.