- (3-6 lbs) Bones
- (1/2 cup) Raw Apple Cider Vinegar (Glass)
- (3) Onions (medium-large)
- (3) Carrots (medium-large)
- (3) Celery stalks
- (to taste) Sea salt
First, fill a pot with 4 quarts water, 1⁄2 cup apple cider vinegar, and about 3-6 pounds of bones.
Let it sit for an hour so the apple cider vinegar can leach minerals out of the bones.
Add 3 onions, 3 carrots, and 3 celery stalks, largely chopped (you can also use veggie scraps that you've accumulated and frozen over time). Add water to cover everything.
Bring to a low simmer, cover, and let cook for 24-72 hours. Your house will smell amazing. The longer it cooks, the more nutrient-rich your broth will be.
Cool it, strain it, and add sea salt to taste.
You know you have a nice broth if it is very gelatinous, almost not pourable when cool.
The broth will keep for about a week in the fridge or 6 months in the freezer.