Add to soups and stews or warm up and drink on its own!
Total Time: 24 hours
Beef bones with marrow or chicken carcass
Filtered water to cover bones
3 tbsp organic apple cider vinegar
2 bay leaves
celtic or himalayan sea salt
vegetables and herbs of choice (carrots, celery, garlic, parsley etc - use vegetable peelings and tops of celery as well)
Place all ingredients in slow cooker or in large saucepan over stove.
Add in water until bones are covered.
Turn setting to high (slow cooker) until simmering then turn to low and continue to simmer for 24 hours or slow simmer on low over stove top.
Strain liquid from pot into jars or containers and discard bones and vegetables.
Keeps in the fridge for up to 3 days or freeze and use as required.