- 2 pounds (or more) of bones from grass fed meat
- 2 Bay Leaves
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks of celery, chopped
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon or more of sea salt
- 1 teaspoon peppercorns
- several cloves of garlic
- Optional: 1 bunch of parsley, additional herbs or spices to taste, for the last 30 minutes of cooking.
- Place bones in a large stock pot, add apple cider vinegar and water, and let the mixture sit for 1 hour so the vinegar can leach the minerals out of the bones.
- Add more water if needed to cover the bones.
- Add the vegetables bring to a boil and skim the scum from the top and discard.
- Reduce to a low simmer, cover, and cook for 24-72 hours.
- During the last 10 minutes of cooking, throw in a handful of fresh parsley (and additional herbs) for added flavor and minerals.
- Let the broth cool and strain it, making sure all marrow is knocked out of the marrow bones and into the broth.
- Add sea salt to taste and drink the broth as is or store in fridge up to 5 to 7 days or freezer up to 6 months for use in soups or stews.
This recipe is suitable for fish, chicken, beef, bison or lamb bones.
If you are using raw bones, especially beef or lamb bones, it improves flavor to roast them in the oven first. You may place them in a roasting pan and roast for 30 minutes at 350.
- Beef, Bison, Lamb broth/stock: 48-72 hours
- Chicken or poultry broth/stock: 24-36 hours
- Fish broth: 8 hours