Bone Broth
Ingredients
- 2-3 lbs Bones (chicken, beef, lamb, goat, or pig) Ideally with some meat, cartilage, and marrow
- 1 tbsp Apple Cider Vinegar
- Optional Vegetables (carrots, celery, onion) Add in the last few hours of cooking
- Optional Herbs Add in the last few hours of cooking
Instructions
- Place bones in a large stockpot or slow cooker.
- Cover bones with water.
- Add apple cider vinegar.
- Bring to a boil, then reduce heat and simmer for at least 12 hours (or up to 24 hours for maximum collagen extraction). For slow cooker, cook on low for 12-24 hours.
- If using vegetables and herbs, add them during the last few hours of cooking.
- Strain the broth through a fine-mesh sieve or cheesecloth.
- Let cool and skim off any fat.
