2 pounds (or more) of bones from a healthy source
2 chicken feet for extra gelatin (optional)
1 onion
2 carrots
2 stalks of celery
2 tablespoons Apple Cider Vinegar

Optional: 1 bunch of parsley, 1 tablespoon or more of sea salt, 1 teaspoon peppercorns,
additional herbs or spices to taste. I also add 2 cloves of garlic for the last 30 minutes of
cooking.

You’ll also need a large stock pot to cook the broth in and a strainer to remove the pieces
when it is done.

Place bones in a roasting pan and roast for 30 minutes at 350.

Then, place the bones in a large stock pot. Pour (filtered) water over the bones and add
the vinegar. Let sit for 20-30 minutes in the cool water.

Rough chop and add the vegetables (except the parsley and garlic, if using) to the pot.

Add any salt, pepper, spices, or herbs, if using.

Bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and
simmer until done.

During the first few hours of simmering, remove the impurities that float to the surface. A
frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this
part away. Check it every 20 minutes for the first 2 hours to remove this. Grass-fed and
healthy animals will produce much less of this than conventional animals.

During the last 30 minutes, add the garlic and parsley, if using.

Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all
the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the
fridge for up to 5 days, or freeze for later use.

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