How To Make Bone Broth💫💫
-2 pounds of chicken, turkey, pork, beef, lamb, or other bones (try to get bones that have lots of connective tissue such as feet, knuckles, necks, back, etc)
-1 tablespoon apple cider vinegar
-4 cups roughly chopped carrots, onions, and celery
-2 bay leaves
-1/2 tsp peppercorns
-1 tsp sea salt
In a large soup pan, place the bones, apple cider vinegar, vegetables, bay leaves, peppercorns, and salt.
Fill pot with filtered water until it covers the bones by an inch.
Bring to a simmer over medium heat, then reduce heat to as low as your stove will go, while still bubbling slightly. Cover with lid (slightly ajar.)
Cook for 24 hours for poultry bones or 48 hours for red meat bones. If cooking overnight makes you nervous, you can place the whole pot (covered) in the fridge and continue cooking in the morning.
When cooking time is finished, strain the broth and transfer to mason jars. Store bone broth in the fridge or freezer. Enjoy!