I love to make fresh organic bone broth! Here are a couple of my favorite recipes…

Chicken Bone Broth Recipe

Total Time: 48 hours

INGREDIENTS:

4 pounds chicken necks/feet/wings

3 celery stalks, chopped

2 medium onions, peel on, sliced in half lengthwise and quartered

4 garlic cloves, peel on and smashed

1 teaspoon Himalayan salt

1 teaspoon whole peppercorns

3 tablespoon ACV

2 bay leaves

3 sprigs fresh thyme

5-6 sprigs parsley

1 teaspoon oregano

18-20 cups cold water

DIRECTIONS:
Place all ingredients in a 10 quart capacity crock-pot.

Add in water.

Simmer for 24-48 hours, skimming fat occasionally.

Remove from heat and allow to cool slightly. Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover and chill.

Use within a week or freeze up to 3 months.

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Beef Bone Broth Recipe

Total Time: 48 hours

INGREDIENTS:

4 pounds beef bones with marrow (optional you can add half beef bones and half oxtail)

4 celery stalks, chopped

2 medium onions, peel on, sliced in half lengthwise and quartered

4 garlic cloves, peel on and smashed

1 teaspoon kosher salt

1 teaspoon whole peppercorns

2 bay leaves

3 sprigs fresh thyme

5-6 sprigs parsley

1/4 cup ACV

18-20 cups cold water

DIRECTIONS:
Place all ingredients in a 10 quart capacity crock-pot.

Add in water.

Bring to a boil over high heat; reduce and simmer gently, skimming the fat that rises to the surface occasionally.

Simmer for 24-48 hours.

Remove from heat and allow to cool slightly.

Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover and chill.

Use within a week or freeze up to 3 months.