Bone Broth

Ingredients

• 2 lb bones from a healthy source
• 2 chicken feet (optional)
• 4 litres water
• 2 tbsp apple cider vinegar
• 1 onion
• 2 carrots
• 2 stalks celery
• Bunch parsley, 2 cloves garlic (optional, last 30 minutes)
• 1 tbsp salt, 1 tsp peppercorns, herbs (optional)

Method

1. Blanch the bones: cover with cold water, boil, simmer hard 20 minutes, drain. Roast raw bones 30 minutes at 350°F for more flavour.
2. Bones in a stock pot, cover with cool filtered water and the vinegar. Sit 20 to 30 minutes.
3. Add rough chopped onion, carrot, celery, any salt and spices.
4. Boil, then simmer. Skim the foam every 20 minutes for the first 2 hours.
5. Lid on, simmer 30 to 50 hours, topping up water. Garlic and parsley in the last 30 minutes.
6. Strain. Fridge up to 5 days or freeze.