Bone Broth

Recipe by Heal Your Gut Cookbook, Boynton & Brackett

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 Size
1 batch

Posted To: Drinks