Mineral-Rich Bone Broth
There is nothing easier than making broth. It's as simple as boiling water, and making your own allows you to avoid food additives. With this recipe, you'll never buy boxed or canned broth/soup stock again.
Yield
6 servingsPrep
5 minCook
480 minReady
485 minIngredients
4 qrts filtered water
1 1/2 - 2 lbs of bones
2 tbsp apple cider vinegar
2 tsp unrefined sea salt
cloves from 1 whole head of garlic
Ingredients
4 qrts filtered water
1 1/2 - 2 lbs of bones
2 tbsp apple cider vinegar
2 tsp unrefined sea salt
cloves from 1 whole head of garlic
Directions
Place all ingredients in a 6-quart slow cooker and set heat to high. Bring the stock to a boil. Then, reduce the heat setting to low. Allow the stock to cook for a minimum of 8 hours and up to 24 hours. The longer it cooks, the better.
Turn off the crock pot and allow the stock to cool. Strain the stock through a fine mesh metal strainer or cheese cloth. Place the cooled stock into glass jars for storage in the refrigerator for a few days or the freezer for later use.
Before using the stock, chip away at the top and discard any fat that has solidified. You can drink the broth or use it as a base for soups, stews, or any recipe that calls for soup stock.
