• 3-4 pounds bones (beef marrow and knuckle bones, chicken bones, feet, and heads, fish heads and carcasses, pork bones)
• 2 pounds meaty bones (such as short ribs)
• ½ cup raw apple cider vinegar
• 4 quarts filtered water
• 3 celery stalks, halved
• 3 carrots, halved
• 3 onions, quartered
• Handful of fresh parsley or other herb of choice (rosemary and thyme are really good with chicken!)
• Sea salt (optional)

1. Place bones in a pressure cooker (at least 6 quart capacity!), add apple cider vinegar and water, and let the mixture sit for 1 hour so the vinegar can leach the mineral out of the bones.

2. Add more water if needed to cover the bones.

3. Add the vegetables and lock the lid of the pressure cooker and heat until it reaches high pressure. Cook on HIGH pressure for 1 to 2 hours, then release the pressure naturally, 10 to 15 minutes. For beef bones, this may require a second round of 1-2 hours of pressure cooking. If you are using a stove top pressure cooker, I have found great success with beef bones by cooking at high pressure for one hour, turn to low to medium pressure for one hour, and then turn off the heat and let it cool overnight (I usually start the bone broth when I am making dinner).  In the morning, I warm it up just enough to melt the fat and then strain and jar it.

4. Let the broth cool and strain it. Make sure all marrow is knocked out of the marrow bones and into a container to add to later dishes. Add sea salt to taste if desired.

5. Cool the broth to room temperature, and then refrigerate. Depending on the kind and quantity of bones used in your broth, the chilled broth may become solid and jelly-like once chilled. That's fine! The broth will melt and become liquid again once warmed.

1. If you are using raw bones, especially beef bones, it improves flavor to roast them in the oven first. I place them in a roasting pan and roast for 30 minutes at 350F.
2. Save the meaty bits! You can save the big pieces of meat from making the stock and use them for other recipes, like stir-fries. Shred the meat into pieces and keep it refrigerated for up to 5 days, or frozen for up to 3 months.
3. As the broth chills, the fat will rise to the top and solidify. Once solid, you can scrape it off and use it for cooking or leave it.
4. Store the broth: The broth will keep refrigerated for up to 5 days, or frozen for up to 3 months.
5. Reheating bone broth: Pour out as much broth as you'd like and reheat it gently on the stove top or add to soups.
6. Bones for bone broth: You can use any mix of beef, pork, or chicken bones for making bone broth. Adding some meaty bones, like short ribs or ham bones, will make a richer-tasting broth; you can also use the meat from the bones in other dishes.
7. Just as a tip: I love to save all my vegetable and leafy green trimmings each time I make a meal and put them into a zip lock bag in the freezer. I keep adding until it is time to make the broth! After straining, these can then be dumped into the compost pile.
8. As a warm beverage, use broth in place of water to simmer fresh ginger root tea. This is a great way to start your day!

Look for high quality bones from grass fed cattle or bison, pastured poultry, or wild caught fish. Since you’ll be extracting the minerals and drinking them in concentrated form, you want to make sure that the animal was as healthy as possible.

• Save leftovers from when you roast a chicken, duck, turkey, or goose (pastured)
• From a local butcher, especially one who butchers the whole animal
• From local farmers who raise grass fed animals (ask around at your local Farmer’s Market)
• From local buying clubs