Before You Start:
1. Source, purchase and roast your bones
2. Find a large stock pot (6 – 12 quarts)
3. Acquire a strainer
- 2–4 pounds of chicken or beef bones (you will need a 6 quart pot for 2 pound of bones)
- 3 stalks celery
- 2 carrots
- 1 onion
- 2 tablespoons apple cider vinegar
- 2 teaspoons of sea salt (or to taste)
- 3 cloves of garlic (optional)
- Place your bones into your pot (6 – 12 quart pot)
- Add Apple Cider Vinegar
- Cover in water
- Let sit for at least 30 minutes to allow the acids in the vinegar to help release the nutrients in the bones before cooking.
- Add your Vegetables to the pot
- Bring pot to a boil. Once it has reached boiling, reduce to a simmer.
- For the next few hours, keep an eye on the soup and skim any fat off that rises to the surface.
- Keep soup on simmer for the next 24 hours.
- Remove any vegetables and debris with a strainer and discard.
- Let soup cool and either refrigerate for a week or put in containers and freeze for up to 3 months.
You can use your vegetable leftovers in your bone broth. For example, celery tops and carrot bottoms. Instead of throwing these pieces away, simply collect them in a container and store them in the fridge until you’re ready to use them in your broth. The effect is the same and there is no food waste!
How to Use Bone Broth:
One of the best ways to consume bone both for immunity is by heating some up and sipping on it in a mug. You can also use your broth as a base liquid for soups and stir fry for an added nutrient boost.