Ingredients:
2-3 pounds of bones (any bones you have around)
16 cups filtered water
2 tablespoon organic apple cider vinegar
Place bones, water, and vinegar in a slow cooker and set to high. After 2 hours, reduce the heat setting to low. Allow the stock to cook for at least 12 hours but no more than 24 hours.
Turn off the slow cooker and allow the broth to cool for 1 hour. Pick out as mush bones as you can with a tong and strain the broth through a metal strainer or nut bag. Place the cooled broth into glass jars and store them in the refrigerator.
Before using the broth, scoop and discard any fat that has solidified at the top. You can drink the broth by itself just by reheating and garnishing with sliced scallions or you can use the broth as a base for soup or stew.
If you do not plan on using the broth within a week, then put it in the freezer for future use.
2-3 pounds of bones (any bones you have around)
16 cups filtered water
2 tablespoon organic apple cider vinegar
Place bones, water, and vinegar in a slow cooker and set to high. After 2 hours, reduce the heat setting to low. Allow the stock to cook for at least 12 hours but no more than 24 hours.
Turn off the slow cooker and allow the broth to cool for 1 hour. Pick out as mush bones as you can with a tong and strain the broth through a metal strainer or nut bag. Place the cooled broth into glass jars and store them in the refrigerator.
Before using the broth, scoop and discard any fat that has solidified at the top. You can drink the broth by itself just by reheating and garnishing with sliced scallions or you can use the broth as a base for soup or stew.
If you do not plan on using the broth within a week, then put it in the freezer for future use.
