Bone Broth

Directions

1. For full flavour, roast broth bones in a baking tray at 180 degrees C for until browned (30-40 minutes).  You  may skip this step Place bones into a large stock pot,  slow cooker or pressure cooker and just cover the bones with water Add apple cider vinegar and any herbs/spices

2. Cover & if possible, allow to stand at room  temperature for about an hour to allow the vinegar to draw out the minerals from the bones.

3. Cook as follows:
4. Slow Cooker / Stove top:
5. Bring to a boil and gently simmer on low heat (small to no bubbles)
6. 10-12 hours – beef & lamb 8-12 hours – chicken
7. Pressure Cooker:
8. Cook  for 50 minutes for all broth types Allow to cool.  Remove bones fat, meat and marrow by straining through cheesecloth Ladle broth into storage containers and refrigerate or freeze