Healing Bone Broth

Prep Time 5

Total Time 12 5

Bones from previously cooked chicken, beef, lamb, or fish It's ok if a small amount of meat, fat, or skin is still adhering to the bones
water to cover
2 tablespoons apple cider vinegar
(optional) vegetables onion, garlic, carrots, and celery
(optional) spices 1-inch knob fresh ginger (sliced), 1 tsp ground turmeric, 1 tsp ground cumin, bay leaf, cayenne pepper, salt and whole black pepper
6-8 chicken feet optional, will add collagen to your broth

Place your bones into a large stock pot and cover with water, leaving space for the water to boil.
Add two tablespoons of apple cider vinegar to the water and let sit for 20 minutes. This is not essential, but recommended because it helps to pull out important nutrients from the bones.
You can optionally add in roughly chopped vegetables for added nutrition and taste.
Bring the water to a boil and then reduce the heat to a very low simmer. Cook on very low heat for about 8 hours.
Let cool a bit and then strain the bones. Use the broth immediately or store in the fridge for about 5 days. I like to make large amounts about once a month and freeze in small containers so I always have some on hand.

*If possible, use high quality bones from grass fed cattle, pastured poultry, or wild caught fish.