Bone Broth Recipe

2kg of beef bones, use all different bones, marrow line and knuckle/joint bones or save up your roast chicken carcasses, I store them in the freezer until I need them

1/4 cup of organic apple cider vinegar

Water to cover

Optional veg for flavour:

2 garlic gloves

2 bay leaves

Peppercorns

Salt

3 carrots

1 onion

2 celery sticks

Instructions: 

Pre heat the oven to 180 degrees

Place bones on a baking tray and cover in oil (I skip this step if using roast chicken bones)

Place bones in the oven and roast for approximately 1 hours

Place bones in a pot, crockpot, or slow cooker, add apple cider vinegar and all other ingredients

Add enough water to cover the bones

Bring to a boil and skim the scum from the top and discard if needed

Reduce to a low simmer, cover, and cook for 24-72 hours (if you're not comfortable leaving the pot to simmer overnight, turn off the heat and let it sit overnight, then turn it back on and let simmer all day the next day, or use a slow cooker)

Let the broth cool and strain it, making sure all marrow is knocked out of the marrow bones and into the broth

Add sea salt to taste and drink the broth as is or store in fridge up to 5 to 7 days or freezer up to 6 months for use as a stock in soups, stews, curries and sauces.