- Apple cider vinegar (optional)
- Bay leaf (optional)
- In a crock pot or large stock pot toss in your bones.
- Cover with water and add a splash of apple cider vinegar. (about 1-2 Tbs)
- Let simmer for 24 hours, or set the crock pot to low.
- Strain broth from bones, put the bones back into the pot and cover with water and another splash of apple cider vinegar and a few more feet.
- Let lightly simmer for another 24 hours.
- Strain broth from bones and store broth in glass jars.
- Lasts 1-2 weeks in the fridge or 1 year in the freezer.
- If freezing, make sure your jars are freezer safe and always freeze broth for 24 hours without the lid first to prevent the jars from cracking.
- When serving yourself cooled broth, use about 1 part gelatinous bone broth to 2 parts hot water.
- Add lots of salt to taste.
*Any kind of bones will work, even leftover bones from your meals. I prefer a mixture of lamb, beef, and chicken bones. Adding chicken feet (or any kind of animal feet) will help produce a strong thick broth if your bones are not gelatinous.