Ingredients:
2 pounds or more of bones from a healthy source (Fish, Chicken, Beef, etc.)
1 onion
3 carrots
3 stalks of celery
1/2 cup of Apple Cider Vinegar
6 cups filtered or spring water
Optional: 1 bunch of parsley, 1 tablespoon or more of sea salt, 1 teaspoon peppercorns, additional herbs or spices to taste. 2 cloves of garlic for last 30 minutes of cooking
Instructions:
- Roast bones in a pan for 30 minutes at 350 degrees.
- Place the bones in a large stock pot / crock pot. Pour (filtered) water over the bones and add the vinegar. Let sit for 1 hour in the cool water. The acid will leach out the nutrients and make them more available.
- Rough chop and add the vegetables to the pot (except parsley and garlic). Add any salt, pepper, spices, or herbs, if using.
- Bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer for approximately 24-48 hours.
- Special note: Remove the impurities that float to the surface. A frothy/foamy layer will form and it can easily be scooped off. Discard this. Grass-fed / free range / wild meat sources will produce much less of this than conventional animals.
- During the last 30 minutes, add the garlic and parsley, if using.
- Remove from heat and let cool until warm. Strain the bones and vegetables. Bones can be used up to twice. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for up to 6 months.
