Bone Broth

Ingredients:

2lbs grass fed beef bones (you can use any bones)

Purified water

1 cup ACV (with the mother)

Optional Ingredients:

Whole Peppercorns

Garlic

Ginger

Turmeric

Horseradish

Onion

Nettle

Mullein

Rosemary

Basil

Sage

Thyme

*I like to throw in a handful of the veggie scraps I keep in the freezer!

Directions: Place bones and any other desired ingredients in a crock pot. Cover with water. Cook on high for 24 hours (2 hours if you use an instapot). Let it cool enough to handle and strain the solid ingredients, saving the broth. Let cool completely. I like to pull the entire pot out of the crock pot and put it on top of a towel in the fridge and let it sit overnight. Once cooled, I scrape the solidified fat off of the top with a spoon and save the fat to cook with later. Then, I pour the leftover liquid gold into jars and refrigerate until I’m ready to drink! I heat about 8oz on the stove each morning, sometimes adding a pinch of celtic salt if it needs it. Enjoy!