Ingredients:
2 pounds of bones from a pasture-raised source - use a mixture of cartilage-rich connective tissue bones and marrow bones
1 onion
2 carrots
2 stalks of celery
2 Tbsp raw apple cider vinegar
1 Tbsp Redmond real salt or Celtic sea salt
1 tsp peppercorns
Optional: 1 bunch of additional herbs and 2 cloves of garlic for the last 30 minutes of cooking
Directions:
Aim for 2 pounds of bones per gallon of water
If you are using raw bones, especially beef bones, it improves flavor to roast them in the oven first. Place them in a roasting pan and roast for 30 minutes at 350.
Then, place the bones in a large stock pot or crock pot.
Pour filtered water over the bones and add the vinegar.
Let sit for 20-30 minutes in the cool water. The vinegar helps make the nutrients in the bones more available.
Roughly chop and add the vegetables (except the herbs and garlic, if using) to the pot. Add salt and pepper.
Now, bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done. These are the simmer times:
Beef broth: Up to 48 hours
Chicken broth: Up to 24 hours
Fish broth: Up to 8 hours
During the first few hours of simmering, you’ll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away. Check it every 20 minutes for the first 2 hours to remove this.
During the last 30 minutes, add the garlic and herbs, if using.
Remove from heat and let cool slightly.
Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in glass jars in the fridge for up to 5 days, or freeze for later use.
It also comes in handy to pour some of the broth into ice cub trays and freeze them in the freezer for single portion use