Bone broth

Ingredients

• 2 pounds (or more) of bones from a healthy source
• 2 chicken feet for extra gelatin (optional)
• 1 onion
• 2 carrots
• 2 stalks of celery
• 2 tablespoons Apple Cider Vinegar
• Optional: 1 bunch of parsley, 1 tablespoon or more of sea salt, 1 teaspoon peppercorns, additional herbs or spices to taste. I also add 2 cloves of garlic for the last 30 minutes of cooking.

You’ll also need a large stock pot to cook the broth in and a strainer to remove the pieces when it is done.

Place bones in a roasting pan and roast for 30 minutes at 350.

Then, place the bones in a large stock pot (I use a 5 gallon pot). Pour (filtered) water over the bones and add 2 tbs vinegar. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available.

Add mirepoix and bring to boil then simmer for 8 hours.