Bone Broth

Ingredients

• 12-3 lbs roasted bones (chicken carcass or beef marrow bones)
• 212-14 cups filtered water
• 32 tbsp apple cider vinegar
• 42-3 cups vegetable scraps (onion ends, carrot peels, celery leaves)
• 51 tbsp sea salt
• 6Optional: 1 tsp black peppercorns, bay leaves, fresh herbs

Instructions

1. 1

   Place bones and vegetable scraps in a large stockpot or slow cooker.

2. 2

   Add water to cover the bones completely, then stir in a splash of apple cider vinegar.

3. 3

   Bring the mixture to a gentle simmer and cook on low heat for 12-24 hours, skimming off any foam that forms on the surface.

4. 4

   Strain the broth through a fine-mesh strainer, discarding the solids and reserving the clear, nutrient-rich liquid.

5. 5

   Let the broth cool, then transfer to storage containers and refrigerate or freeze until ready to use.