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 thoughts on “Bone Broths

  1. What’s the difference between using bone broth vs. meat broth? Could meat broth be substituted for meat broth? Also, could this be canned?

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    1. Meat and bone broths are both beneficial for the gut. With bone broths, the apple cider vinegar extracts the minerals from the bones substantially upping its gut healing properties. Yes, you can substitute meat and bone broths with each other in recipes. I’ve never canned broth, but it freezes well.

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