About the Recipe
❤️(Optional) Roasting the bones in the oven on a roasting pan at 350°F/177°C for 30 minutes gives it a nice flavor
❤️ Place the bones into a stockpot and pour cool water to cover. Add raw, unfiltered apple cider
vinegar, and let sit for 30 minutes to helps release the nutrients.
❤️ Add the vegetables and dried herbs and bring to a vigorous boil, then reduce to a simmer.
❤️ Periodically remove any impurities that rise to the surface.
This bone broth can be kept in the refrigerator for 5 days or in the freezer for upto 6 months.
❤️ When 30 minutes are remaining, add any fresh garlic or herbs.
❤️ Remove from heat and let cool for 5 minutes, then strain.
TIP: If possible, use high-quality bones such as grass-fed cattle or bison, pasteurized poultry or wild fish available from most local butcher shops or farmers. Bones from chicken, duck, turkey, or goose can be saved from leftovers and frozen. You want your bone broth to have the consistency of jell-o when cooled, and will liquefy when reheated. If not, try adding less water or cooking longer.
❤️Cattle/Bison ~ 2 to 24 hours
❤️Chicken/Poultry ~ 8 to 24 hours
❤️Fish ~ 8 Hours