- 3 -4 pounds beef marrow and knuckle bones
- 2 pounds meaty bones such as short ribs
- ½ cup raw apple cider vinegar
- 4 quarts filtered water
- 3 celery stalks, halved
- 3 carrots, halved
- 3 onions, quartered
- Handful of fresh parsley
- Sea salt
- Place bones in a pot or a Crockpot, add apple cider vinegar and water, and let the mixture sit for 1 hour so the vinegar can leach the mineral out of the bones. If using chicken, place the entire raw bird, into the pot in place of the beef bones and follow the rest of the directions. The chicken meat should start separating from the bone after about two hours. Remove chicken from the pot and separate the meat from the bones. Then place the bones back in and continue to simmer.
- Add more water if needed to cover the bones.
- Add the vegetables bring to a boil and skim the scum from the top and discard.
- Reduce to a low simmer, cover, and cook for 24-72 hours (if you\'re not comfortable leaving the pot to simmer overnight, turn off the heat and let it sit overnight, then turn it back on and let simmer all day the next day)
- During the last 10 minutes of cooking, throw in a handful of fresh parsley for added flavor and minerals.
- Let the broth cool and strain it, making sure all marrow is knocked out of the marrow bones and into the broth.
- Add sea salt to taste and drink the broth as is or store in fridge up to 5 to 7 days or freezer up to 6 months for use in soups or stews.
Slow Cooker Adaptation
- Even if you're away from home most of the day, you can still prepare homemade bone broth by using a slow cooker.
To use a slow cooker, you will need to first bring the broth to a boil in a pot on your stove, then skim the scum off the top. You can then transfer the broth to your slow cooker and turn it on to low heat for 24 to 72 hours.