Bone Broth

It is best to make this recipe in a crock pot and let it cook overnight. Alternatively you can make this on the stove top when you will be around the house for an extended period of time (at least 4 hours).

  • Bones (chicken, pork, beef, fish or a soup bine with marrow from the butcher)
  • 1/4 cup cider vinegar
  • 6 – 10 cups water

Onion, garlic, carrot, celery, parsley or any vegetables you like

  1. Put all the ingredients in a large soup pot or crockpot on low heat
  2. Simmer without boiling for 4-8 hours
  3. Strain out the bones and vegetables and discard
  4. Store the broth in a large mason jar in the refrigerator or freeze in ice cube trays for future use
  5. The broth will form a gel when it cools from the proteins and minerals
  6. Use in recipes that call for broth or have it warmed in a mug

Mineral rich additions 1/4 cup sea vegetables – kelp, dulse, wakame, hijiki, kombu Egg shells Clam shells