Bone broth is easy to make and full of nutrients and beneficial amino acids. Some people choose to enjoy broth warm as a drink, and others use broths as a cooking liquid or base for soups.
- Stock pot
- Optional crockpot
- 2 lbs beef, chicken, turkey, or fish bones
- 1 medium onion
- 2 carrots
- 2 stalks celery
- 2 tbsp apple cider vinegar
- 1 pinch Sea Salt
- Filtered water
- 1-3 tsp whole black peppercorns, ginger root, thyme, rosemary
- Raw bones: Roast raw bones on a cookie sheet for 30 minutes at 350 degrees F. No need to roast leftover bones. Freeze bones until ready to make broth.
- Place bones in a large stock pot. Drizzle appel cider vinegar over bones and let sit 10 minutes. Add water to fill the pot 3/4 full.
- Roughly chop and add vegetables to the pot. Add a pinch of salt and spices. (Tip: Place spices in a tea bag or tied cheese cloth for easy removal)
- Bring to a boil then reduce heat to simmer. (transfer to crockpot at this point if desired). Simmer over low heat for 8-24 hours. Remove spices after 4 hours of simmering. Periodically, skim any impurities from the surface with a large spoon.
- Remove from heat and allow to cool. Strain through a fine metal strainer into a glass container. Refrigerate overnight; skim away fat or impurities from the broth after refrigeration.
- Keep refrigerated and use within 5 days, or freeze for later use.