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Instructions
1. Â Â Â Place the bones in a large stock pot (we use a five gallon pot). Pot must be quality steel or cast iron.
2. Â Â Â Pour (filtered) water over the bones and add the apple cider vinegar.
3. Â Â Â Rough chop and add the vegetables (except the parsley, cilantro and garlic) to the pot. Add any salt, pepper, spices, or herbs.
4. Â Â Â Bring the broth to a rolling boil, then cover and reduce to a simmer for 8-10 hours.
5. Â Â Â Check on the broth every thirty minutes. Remove and dispose of the whitish, frothy material that floats to the surface.Â
6. Â Â Â During the last thirty minutes, add the garlic, cilantro and parsley.
7. Â Â Â Remove from heat and let cool.
8. Â Â Â Strain. Scoop out the marrow and eat. Eat the vegetables. Dispose of bones.
9. Â Â Â Store in a glass container in the refrigerator for up to 4 days. Freeze for up to 3 months in glass container.
10. Â However, make sure you enjoy the first cup fresh and while warm.
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