Description

Sipping on nutrient rich, immune boosting bone broth is great when you’re feeling sniffly. I always keep homemade broth in the freezer to add flavor and nutrients to soups, sauces, curries, sauteing veggies and more!

Ingredients

Scale

1 1/2 – 2 lbs bones (chicken or turkey carcass bones, meaty bones, marrow bones, beef bones, or any bones you may have)

1 Tbsp apple cider vinegar

Optional: 3-4 cloves garlic, 1/2 onion, 2 carrots, 2 celery stalks, herbs

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Instructions

Rinse bones under cool water.
Add all ingredients to a large pot.
Fill the pot almost to the top with water.
Bring to a boil. Then cover and reduce heat to a very low setting so that the broth is just bubbling slightly.
Allow broth to bubble for 8-24 hours.
Taste and add more salt if desired.
Strain the broth through a fine mesh strainer and discard all of the bones and vegetables.
Store broth in glass containers in the fridge for 2-3 days or in the freezer for 3 months.

Notes

Taste the broth occasionally to see when the flavor reaches your desired taste. I usually remove the lid, raise the heat and boil the broth for 15 minutes at the end. It reduces the broth and intensifies the flavor a bit.