Bone broth is one of the most nourishing foods in existence. Packed with essential minerals like calcium, magnesium, and phosphorus, as well as vital nutrients like glucosamine, chondroitin, gelatin, and essential fatty acids, it’s a golden elixir of youth.
INGREDIENTS (10–12 cups):
3 pounds bones (preferably grass-fed/pasture-raised bison or beef marrow bones or pasture-raised organic chicken bones)
Filtered water, to cover (about 4 quarts)
2 tablespoons sea salt
1 tablespoon apple cider vinegar
Optional: chopped vegetables and herbs, such as onions, carrots, celery, parsley, rosemary, thyme, seaweed, and nettle
DIRECTIONS:
1. Place all the ingredients in a large pot on the stove. Bring to a simmer, then let cook at your stove’s lowest setting for 12 to 72 hours. The longer you cook the bones, the more minerals and nutrients will be pulled from them.
2. Discard the bones, strain out any solids, carefully pour the broth into mason jars with vacuum-seal lids, and store in the refrigerator. The broth will keep for about 5 days in the refrigerator or can be frozen for several months.
3. To serve, warm gently and use as a base for soups and stews, or just drink as a healthy tonic first thing in the morning.