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Basic Bone Broth

• 3-4 lb. knuckle and/or marrow bones from grass-fed animals (it’s okay to mix bones from different animals in the same pot)
• 4 quarts or so pure water (preferably distilled)
• 2 tablespoons raw organic apple cider vinegar

1. Place the bones, water and vinegar in a big stockpot or crockpot.
2. Cover and bring to a boil.
3. Reduce to a low simmer, covered and cook for 24-72 hours. The longer the cooking, the more taste and minerals will be extracted. Chicken and fish bones are more fragile, so cook 24 hours or less.
4. Optional: in the last 10 minutes, toss in a handful of fresh parsley or other fresh herbs and spices.
5. Let the broth cool. Strain, making sure all the marrow is knocked out of the marrow bones and into the broth.
6. Store in glass jars in the refrig (up to 5-7 days) or freezer (up to 6 months). A layer of fat will form on top which you can add in for extra nutrients and taste when reheating.
7. Drink the broth as is, or use in soups and stews.

This is a basic recipe. Feel free to add vegetables in the beginning like celery, carrots, onions, garlic, for more taste. For an extra kick in a drink, you can season with unrefined salt, herbs and spices (like ginger, turmeric, cumin, nutmeg, etc,). But just taken plain, this is hearty, healthy stuff!

Note: Broths need to cook many hours, so, if you want to go out or turn off the stove at night, just resume cooking later by bringing to a boil, then down to a simmer. Don’t worry about skimming the scum off the top. Unless you’re looking for a very clear-looking broth, keep it — it’s got nutrients, too!

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