Bone Broths

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bones, cartilage, skin, etc. (chicken, beef, turkey, etc.)
enough water to cover bones
¼-1/2 cup apple cider vinegar
1 onion (optional)
a few carrots (optional)
a few celery sticks (optional)
1 teaspoon pepper or crushed peppercorns (optional)

Add all ingredients to crockpot and cook on low for 48-72 hours. Continue to add water as needed to maintain bone coverage while cooking. Strain and refrigerate or freeze. Enjoy!

(Meat broths, made from meat, bones, etc., are simmered on the stovetop from 1-3 hours and are also beneficial. Do not add apple cider vinegar for meat broths.)

2 Comments on “Bone Broths

  1. When you say “meat” broths, do you mean beef? or does it refer to chicken as well? (I did add apple cider vinegar to my chicken broth.)

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  2. Yes, meat broths result when cooking meat on the bones in water without apple cider vinegar for 2-3 hours in a pot on the stovetop until the meat is cooked. Meat broths can be beef, chicken, pork, turkey, etc. Bone broths are made by adding apple cider vinegar to bones and water and simmering on low for 2-3 days. I like using the crockpot for bone broths, but you can also use a pot on the stovetop.

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