The Amazing Health Benefits of Bone Broth and the Easy Peasy Bone Broth {Tu

Fill the stock pot with the bones, feet, skin, fat...everythingAdd the chopped vegetables, herbs and sea saltAdd your acvAdd cold filtered water. For chickens, the correct proportion is 3-4 lbs of bones per 4 quarts of filtered water. For beef stock, the correct proportion is 7 lbs of bones per 4 quarts of water or more to cover.Let sit for 20 minutes. This helps make the nutrients more available.Turn the stock pot on high and bring to a vigorous boil, then let it simmer.Keep an eye on it, you want a very low simmer for the duration of the time. A slow roll or bubble is what you want to haveChicken or Turkey broth: 8-24 hours total, including time to reach a boilBeef broth- 12-48 hours total, including time to reach a boilFish broth - 8 hours hours total, including time to reach a boilSkim off frothy residue floating on top as it simmers and throw outOnce the broth has simmered its total time, strain the bone broth. You can also use a reusable coffee filter for a super fine strainer tooDump the entire contents into the strainer (be sure to wear oven mitts)Pick up colander and shake remaining brothPull off any remaining meat, I can usually pick off ~1 cup of meatRepeat for second (and third batch). Or place the bones back into the plastic freezer bag and put into freezer until you are ready to make more.Place remaining bones back into crock pot add water if you are making more now. If bones fill up crock pot a quarter to half way add 2 more tsp acv and repeat this process. The second and third batch will not be as strong as the first, however, it still contains lots of high nutrient properties. Sometimes I make one batch, sometimes 2 or 3 just depends on time.Pour the well strained broth in to wide mouth freezable mason jars.