In a big stock pot, add water to just cover bones — use pastured (grass-fed) animal bones, preferably organic if possible.
Then add in any of the following fresh veggies, organic when possible:
- whole onions
- entire heads of garlic
- huge handful of parsley
- big chunks of celery & carrots (washed, but unpeeled)
- dried seaweed
- seasonings such as sea salt, bay leaves & peppercorns
- Add a big splash of unpasteurized apple cider vinegar (acetic acid) to help break down and leach out all the minerals from the bones.
- Then simmer the broth on low for up to 24 hours – some people do it for up to 48 hours.
- Throughout the cooking process, skim off any foam and add water as needed to top up.
- When the stock is finished simmering, filter through a fine sieve and bottle in glass mason jars (or other non-plastic/heat-safe vessels). Cool before screwing top on and putting in fridge.
- The broth will keep in the fridge for about a week and up to a month in the freezer – and should set just like gelatin, and the fat should rise to the top. Scrape off the fat and set aside for cooking, then scoop out the gelled broth and reheat to serve as soup.