Bone Broth

photo provided courtesy of wellnessmama.com

• • 2 pounds (approximate) bones, preferably from an organic or grass-fed source, or 1 chicken carcass
• • 1 whole onion
• • 2 whole carrots
• • 2 stalks celery
• • 2 tablespoons apple cider vinegar
• • Filtered water (approx. 16 cups)

• • You can do all this in a very large stock pot or I find it easiest to do in a large crock pot.
• • Use filtered water to fill up the crock pot or pot.
• • Use a leftover chicken carcass if you roast one or you can get beef marrow bones at some of the stores.
• • If using marrow bones, roast them in the oven before you use for the broth (350 degrees for about 20-30 minutes).
• • Simmer on very low heat on stovetop or on low setting of Crock-pot.
• • Cook chicken bones for 24 hours
• • Cook beef bones for 48 hours
• • Strain out bones when cooled and put broth in storage containers.
• • Refrigerate.
• • When ready to use, remove fat that has solidified at the top.
• • Use within a week or freeze extras.
• • If consuming straight add some salt, pepper, garlic powder or other herbs to taste.
• • Use 1:1 in soups or other recipes that call for broth.