Bone Broth

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April 5, 2017

Bone itself is chock full of vital minerals. It’s a key ingredient in our rebooted immune protocol and is wonderful when you’re sick, recovering from illness or injury, or working toward optimal gut health.

  • Prep: 10 mins
  • Cook: 20 hrs


4 quarts of filtered water

1.5-2lbs of grass fed beef bones (knuckle, meaty, marrow, etc.)

1 head of garlic, peeled and smashed.

2 tbsp organic, unfiltered apple cider vinegar

1 tsp himalayan salt or sea salt


11. Place all ingredients in a 6qt crockpot on high heat.

22. Once the stock boils, reduce the heat to low.

33. Allow the stock to cook for 24 hours.

44. Once finished, allow the stock to cool a bit.

55. Use a metal mesh strainer to strain the stock and store in mason jars (in the fridge for use in the next few days or in the freezer for longer term storage).

The quality of the bones is important here. Healthy animals make healthy stock. Also feel free to add in chopped veggies and other types of bones (chicken feet greatly increases the amount of gelatin you'll get in your broth, for instance).

If the liquid seems to evaporate too much, you can add more water halfway through the process.


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