Nutritional Wisdom with Carly Pollack

Bone Broth

Heal Your Gut Cookbook, Boynton & Brackett

Bone Broth

Bone Broth

Ingredients
3-4 lbs bones from grassfed or pasture-raised animals
1/2 cup apple cider vinegar
4 qts filtered water
3 stalks celery, halved
3 medium carrots, halved
3 medium onions, quartered
1 handful parsley

Directions
Place bones in a crockpot, add apple cider vinegar and water, and let the mixture sit for 1 hour so the vinegar can leach the mineral out of the bones. Add more water if needed to cover the bones. Add the vegetables bring to a boil and skim the scum from the top and discard. Reduce to a low simmer, cover, and cook for 24-72 hours. During the last 10 minutes of cooking, throw in a handful of fresh parsley for added flavor and minerals. Let the broth cool and strain it, making sure all marrow is knocked out of the marrow bones and into the broth. Add sea salt to taste and drink the broth as is or store in fridge up to 5 to 7 days or freezer up to 6 months for use in soups or stews.

Serving
1 Batch