Bone Broth, Homemade

Ingredients

• 2 stalks celery medium chop

• 1 medium onion medium chop

• 2 cloves garlic

• 3 1/2 lbs beef or chicken bones or a combination of both

• Kosher salt to taste

• 2 Tbsp apple cider vinegar

• water

Instructions

• Place the bones in your slow cooker, filling about 3/4 of the slow cooker.

• Chop vegetables and garlic (no need to peel). Add additional rinsed vegetable scraps and eggshells if desired. You'll be straining these out before storing the broth.

• Fill the slow cooker with water and season with about 1 tsp of salt (or to taste).

• Add apple cider vinegar (no worries -- you won't notice the taste in the finished product).

• Cook on low for 18-24 hours.

• Strain everything through a fine-mesh strainer and discard bones and vegetables.

• Cool the stock and store in an airtight container in the refrigerator for up to 4 days or in the freezer for 6 months.

Notes Chef Tip: A good broth will usually have a layer of fat on top and will gel when thoroughly cool. Remove the fat with a spoon and discard.