2lbsof bones from any healthy animalgrass-fed for been, pastured & free-roaming chicken bones preferred. If unavailable, organic.
2medonion cut in quarters
2tablespoonRaw Unfiltered Organic Apple Cider VinegarOptional. Some people recommend ACV to "bring" out the nutrients from the bones but if the sour taste, which you can't really tell, bothers you, you can skip it. You'll be simmering for a long time so I doubt adding ACV will make a difference in bringing out the nutrients in the end.
assorted herbs, stalks from any green vegetables and salt and pepperoptional
Don't wash the bones. I know; it took me awhile to get used to NOT washing but you don't have to wash them and possibly spread the bacteria that might be on the surface. When you boil the bones, any possible bacteria that might exist on the surface will be killed off anyway. You just don't want to spread them while they are alive. It's like "not" washing raw chicken. However, if you see obvious debris and blemishes, soak the bones in a large tub of water and drain the water carefully. Doing this will also wash away any blood left on the bones.
Place the bones in a large pot with cold water and bring to boil until you see brown foam (cooked blood) floating. Discard the water and the foam.
Boil again with new water and discard the brown foam again. Do this about 2-3 times until you don't see the brown foam.
When the final boil is clean, add the rest of the ingredients to the pot and cook following the instructions below.
Slow Cooker Instructions:
For Beef - Set the setting to HIGH for about 3 hours. Then, lower the temp to LOW and forget about it for about 12 -18 hours, depending on the type of bone.
Pressure Cooker Instructions:
For Beef - place the ingredients in the inner pot, close the lid, and set the valve to "Sealing." Set the button on "Soup", timer on 2 hours or 120 minutes. And when the timer ends, cook for another hour (60 minutes.)
To prevent histamine reaction, freeze the broth right away. You can store the broth in mason jars in the refrigerator for immediate consumption, up to 3 days. When you freeze them in mason jars, make sure to use wide mouth jars with wide neck. Fill it up about 1-2 inches below the neck to allow for expansion. Defrost them in the refrigerator before eating.
Saved bones can be boiled for a second time. I've added new bones to the second batch of bones for richer flavor. I save steak bones or rib bones and added them to the second batch and they add great flavor.
Stove Top Instructions:
How to make bone broth https://www.drkarenslee.com/homemade-bone-broth-for-health/