Prized for its rich nutrients, bone broth has been used in traditional diets by people groups all around the world. It’s rich in vitamins, minerals and collagen.
Raw Apple Cider Vinegar
Half an organic onion
A few sticks of organic carrot and organic celery
Start with grass-fed bones. Using bones from different parts of the animal is best; ideally joint bones as they contain the most collagen (if making chicken bone broth, throw in some chicken feet).
I prefer to roast them beforehand, which I find brings out a lot more flavor in the broth.
I will do 425 for 30 minutes (I have done 500 before for 20 minutes…but thats a bit intense. Set off every smoke detector in the house last time I did it!)
After roasted, place bones in large stove top pot (or crockpot, depending on your preference). Add in 1-2 table spoons of raw apple cider vinegar, throw in veggies (you can chop them if you like, but keep them in large chunks for easy straining). Top off with filtered water and let sit for 30 minutes.
Turn on low in crockpot, or simmer on stovetop with lid for 24-48 hours.
Once you feel your concoction is ready, turn heat off and let cool. Strain out bones and veggies from liquid, store in the refrigerator for a week or two, or freeze.
Use in soups, cooking, or simply heating up a cup on the stove, add salt, and enjoy as a comforting beverage!