Homemade Bone Broth
In a big stock pot, add water to just cover bones -- use pastured (grass-fed) bones, preferably organic if possible.
Then add in any of the following fresh vegetables, organic when possible:
entire heads of garlic
huge handful of parsley
big chunks of celery and carrots (washed, but unpeeled)
seasonings such as sea salt, bay leaves, and peppercorns
Add a big splash of unpasteurized apple cider vinegar (acetic acid) to help break down and leach out all the minerals from the bones.
Then simmer the broth on low for up to 24 hours – some people do it for up to 48 hours.
Throughout the cooking process, skim off any foam and add water as needed to top up.
When the stock is finished simmering, filter through a fine sieve and bottle in glass mason jars (or other non-plastic/heat-safe vessels). Cool before screwing top on and putting in fridge.
The broth will keep in the fridge for about a week and up to a month in the freezer - and should set just like gelatin, and the fat should rise to the top. Scrape off the fat and set aside for cooking, then scoop out the gelled broth and reheat to serve as soup.
Read Your Labels Guide
If you've ever heard the grocery shopping tip to stick to the perimeter of the store, this guide will tell you exactly why that's a fabulous idea.
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Check out this FREE guide for what to avoid on your next shopping trip so you can be informed and ready to find the best food for you!