- Filtered water
- Vegetable – carrot, celery, onion, parsley (optional)
- Apple cider vinegar or lemon juice
- Beef, chicken or fish bones, depending on what type of broth you want to make, either cooked or raw. You can use everything from the carcass, it is all incredibly good for you, feet, backs, wings, heads, necks, tails chicken wings, whole chicken bones, bone barrow ribs, bones from steaks are all good. I used the bones from a whole chicken I cooked during the process, but you can also use bones previously frozen, or purchase at your local health food or butcher shop.
Helpful hints – Using the highest quality animal bones are imperative for nutritional and health benefits. Use only antibiotic, hormone-free, preferably organic meat bones and wild fish bones if you can
Put bones in a pot or slow cooker and fill with filtered water.
Add 2 tbs of apple cider vinegar or lemon juice
Cover, bring to a boil, remove any layer of film that rises to the top. Simmer (if using a pot) or set on low (slow cooker), and leave for 12-24 hours (for poultry broth) or 24-48 hours (for meat broth).
That’s it! When finished, remove the layer of fat off the top. Strain bones, vegetables, and other solids from the broth.
Leave in the fridge for 2-3 hours. Your broth will have congealed into a Jell-O like consistency, that’s a sign of a successful broth. This layer of fat on the top is a healthy saturated fat (since you’ve used high quality, antibiotic, hormone-free bones) so feel free to eat it in the broth or use it as cooking oil for other foods.
You can use your broth immediately drink as is or use it to make soup or store in the freezer in glass jars or other freezer-safe containers.
Your broth will have a clear, rich color depending on what you put in it. It may be translucent (fish bones), golden-yellow (chicken bones) or deep brown (meat bones).