Ingredients
- 3-4 lbs. Soup bones from beef, lamb, bison, venison, chicken, turkey, pork or even duck! (Ask your local butcher for organic or grass-fed. if possible)
- 2 Tbsp. Apple Cider Vinegar
- 2 Carrots roughly chopped
- 2 Celery Stalks roughly chopped
- 1 medium Onion Chopped
- 2 Garlic gloves smashed
- 2 Bay leaves
- 1 bunch Parsley
- 1 Tsp. Sea Salt
- 4 cups Filtered Water
Method
Step 1
Place the bones in a slow cooker and drizzle the vinegar to coat all bones. Add in the vegetables, herbs, and salt. Add water. Stir to combine.
Step 2
Set the slow cooker on low and cook for 12 to 24 hours.
Step 3
When the broth is finished, discard the bones, vegetables, and herbs. Strain the liquid to remove all solids through a sieve into a glass container or 4-quart jar.
Step 4
Refrigerate the broth for at least 3 hours or overnight. The Fat will separate, rise to the top, and form an opaque white layer. Once the Fat has congealed, skim it off the top to remove excess Fat.
Step 5
To serve, heat the broth (which will resemble gelatin) over medium-low heat, stirring occasionally. Then pour 1 cup into a mug and enjoy. Or, use the broth in recipes calling for chicken or beef stock.
Step 6
Store all leftover broth in a sealed container in the refrigerator for up to 4 days, or in the freezer for 9 months to a year
Nutritional analysis per serving (1 cup broth): Calories 72, Fat 6 g, saturated Fat 3 g, Cholesterol 22 mg, Fiber 0 g, Protein 6 g, carbohydrate 1 g, Sodium 269 mg
