2 pounds (or more) of bones from healthiest source (organic pastured)
2 Tbsp Apple Cider Vinegar
filtered water to fill (no higher than 1″ from top of pot)
1 onion
2 carrots
2 stalks of celery
Optional: 1-2tsp sea salt, peppercorns, rosemary, thyme or other herbs
Optional: last hour of cooking: fresh garlic cloves, fresh parsley

I usually use bones left over from meat we have enjoyed, so it is usually pre-roasted (which
adds to the flavor). If you use raw bones you can roast them for 30 minutes at 350 first for
added flavor.
Put bones in crock pot, add vinegar, and pour filtered water over the bones (leave 2-3″ space
to top of pot so it doesn’t overfill when you add vegetables). Add the vinegar. Let sit for 20-30
minutes in the cool water to start to release the bone nutrients. Chop and add the vegetables
(except the parsley and garlic, if using) to the pot. Add any optional spices or salt.
Turn crock pot on low and let cook 24-36 hours. Remove any impurities (froth or foam) that
float to the surface occasionally with a slotted spoon and discard. In the last hour of cooking,
add the garlic and parsley, if desired.
Remove from heat and let cool until workable temperature. Strain using a fine metal strainer to
remove all the bits of bone and vegetable. If you want ‘clear’ broth with low residue, strain a
second time through cheesecloth or a tea towel in the strainer. When cool enough, refrigerate
in glass quart canning jars for up to 5 days, or freeze in freezer jars or ziplock baggies for later
use. Enjoy as a warmed drink, add to a savory veggie juice, or use as a soup base for any
soup recipe as the “broth” ingredient.