- 3-4 lb. knuckle and/or marrow bones from grass-fed animals (it’s okay to mix bones from different animals in the same pot)
- 4 quarts or so pure water (preferably distilled)
- 2 tablespoons raw organic apple cider vinegar
- Place the bones, water and vinegar in a big stockpot or crockpot.
- Cover and bring to a boil.
- Reduce to a low simmer, covered and cook for 24-72 hours. The longer the cooking, the more taste and minerals will be extracted. Chicken and fish bones are more fragile, so cook 24 hours or less.
- Optional: in the last 10 minutes, toss in a handful of fresh parsley or other fresh herbs and spices.
- Let the broth cool. Strain, making sure all the marrow is knocked out of the marrow bones and into the broth.
- Store in glass jars in the refrig (up to 5-7 days) or freezer (up to 6 months). A layer of fat will form on top which you can add in for extra nutrients and taste when reheating.
- Drink the broth as is, or use in soups and stews.
This is a basic recipe. Feel free to add vegetables in the beginning like celery, carrots, onions, garlic, for more taste. For an extra kick in a drink, you can season with unrefined salt, herbs and spices (like ginger, turmeric, cumin, nutmeg, etc,). But just taken plain, this is hearty, healthy stuff!
Note: Broths need to cook many hours, so, if you want to go out or turn off the stove at night, just resume cooking later by bringing to a boil, then down to a simmer. Don’t worry about skimming the scum off the top. Unless you’re looking for a very clear-looking broth, keep it — it’s got nutrients, too!