- 2+ lbs bones
- 1 onion
- 2 carrots
- 2 stalks celery
- 2 tbsp apple cider vinegar
- 1 gallon water
- 1 bunch parsley optional
- 1+ tbsp sea salt optional
- 2 cloves garlic optional
- Place the bones in a large stock pot with water and vinegar. Let sit for 20-30
minutes in the cool water (the acid helps make the nutrients in the bones more
- 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 about 8 hours. 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 be easily scooped off with a big spoon. Throw this
part away. Check about every 20 minutes for the first 2 hours to remove this.
Grass-fed and healthy animals will produce much less of this than conventional
- 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