- 2 pounds (or more) of bones from a healthy source
- 2 chicken feet for extra gelatin (optional)
- 1 onion
- 2 carrots
- 2 stalks of celery
- 2 tbsp Apple Cider Vinegar
- Optional: 1 bunch of parsley, 1 tbsp of sea salt, 1 tbsp peppercorns, additional herbs or spices to taste. You can also add 2 cloves of garlic for the last 30 minutes of cooking.
- Large stock pot to cook the broth in and a strainer to remove the pieces when it is done
- If you’re using raw bones (especially beef bones) it’s best to roast them in the oven first to improve flavour. Place them in a roasting plan and roast for 30 minutes at 350.
- Place the bones in a large stock pot (5 gallon pot). Pour (filtered) water over the bones and add the vinegar. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bone more available.
- Rough chop and add the vegetables (except the parsley and garlic, if using) to the pot. Add any salt, pepper, spices or herbs, if using.
- Bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done.
- During the first few hours of simmering, you’ll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can easily be scooped off with a big spoon. Throw this part away. Check it every 20 minutes for the first 2 hours to remove this. Grass-fed and healthy animals will produce much less of this than conventional animals.
- During the last 30 minutes, add the garlic and parsley, if using.
- Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.