Gut-Healing Bone Broth and Hearty Soup Base
Ingredients
- 2 pounds bones from organic or pasture-raised chicken or beef
- 2 tablespoon(s) apple cider vinegar
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 onion(s), chopped
- Salt and pepper, to taste
- 2 cloves garlic, peeled, minced
- 1 bunch(es) parsley or other herbs, optional
Instructions
- If the bones are raw, roast them in a roasting pan for 30 minutes at 350°. Next, place the bones in a large stockpot. Pour cool water over the bones and add the vinegar.
- Let the bones sit for 20 to 30 minutes in the water. Add the celery, carrots, onion, salt and pepper to the pot and bring to a boil.
- Once the pot has reached a vigorous boil, reduce the heat and simmer approximately 8 to 10 hours—skimming off any impurities that float to the surface.
- During the last 30 minutes of simmering, add the garlic and parsley or herbs, if using. Remove from the heat, let cool slightly then strain.
Notes
When cooled, store in the fridge for up to 5 days or freeze for later use.