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Image by Vladyslav Bahara

Bone broth is a versatile ingredient and has many health giving properties.

Though making it takes a long time, it does need a lot of effort as once in the pot it can be left until ready (with the occasional check to ensure enough liquid)

Once made it can be kept in the fridge for up to 5 days or frozen for up to 3 months. I recommend freezing into ice cubes, then transferring into a freezer bag

  • 2-3 pounds chicken, turkey, pork, beef, lamb, or other bones (try to get bones that have lots of connective tissue—feet, knuckles, necks, backs, etc.)

  • 1 tablespoon apple cider vinegar

  • 4 cups roughly chopped carrots, onions, and celery (if desired).

  • 2 bay leaves or other herbs to taste.

  • Pepper to taste

  • 1 teaspoon sea salt

  • Water (filtered if possible)

Image by Katherine Chase
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