Bones - poultry, fish, shellfish, beef or lamb
Apple cider vinegar, white vinegar or lemon juice 2-3 tbsp
Vegetables (optional) – skins, ends and tops or entire veggie (celery, carrots, onions, garlic)
1. Combine bones, water, vinegar and veggies (if using) in a pot, bring to a boil. Simmer 6-48 hrs for chicken, 12 –72 hrs for beef, the longer the better (24 hrs is best). To reduce cooking time, you may smash or cut bones into small pieces first. Strain through a colander and remove the bones
If uncooked meat was used to start with, you can save the meat for soup or salads. If you wish to remove the fat for use in gravy, use a gravy separator while the broth is warm, or skim the fat off the top once refrigerated. Use as a base for soups or stews, or simply sip like you would tea!
Broth can be kept frozen for months, or kept in the refrigerator for about 5 days.
*if the cooked bones are soft enough to crumble between my fingers, I save them and feed them (in small portions) to my dog, she loves them!