Your Health, Our Priority

Ingredients:

• 2.5–3 lbs (1.1–1.4 kg) beef or chicken bones (include joints, marrow bones, or neck/spine cuts)
• 2 tablespoons apple cider vinegar (helps extract minerals)
• 1 large onion, quartered
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 1 teaspoons salt per litre of water → 4 teaspoons total
• 4 litres cold water

Optional: 2 garlic cloves, 1 bay leaf, 5–6 peppercorns, fresh thyme or parsley stems

Instructions:

1. Optional roasting (for richer flavour): Roast bones at 400°F for 30 minutes.
2. Place bones and vegetables in a large stockpot or slow cooker.
3. Add 4 litres cold water, vinegar, and salt. Let sit 30 minutes before heating.
4. Bring to a boil, skim off foam, then reduce to low simmer.
5. Simmer 12–24 hours uncovered (or partially covered). Add water if it reduces below 3.5 L.
6. Strain through a fine-mesh sieve. Cool and store in jars.