Ingredients

• Bones - chicken, beef, fish, turkey, lamb, pork, etc. - enough to fill 2/3 of your crock pot

• Water (preferably filtered) to cover bones

• Apple Cider Vinegar - 1 - 3 tbsp depending on the size of the crock pot

Optional

• Veggie skins and scraps - be sure to wash and save them in a bag in your freezer until ready to make broth

• Garlic - a few cloves broken into pieces. Feel free to throw in some skins

• Ginger - about a thumb’s worth broken into pieces

• Turmeric - about a thumb’s worth broken into pieces

• Dulse or Kombu - a few sprinkles or a half sheet torn into pieces (Omit if you have thyroid issues - great source or iodine)

• 1 - 2 tsp of mineral-rich salt - Himalayan or Celtic

Instructions

1. Place your bone in the crock pot

2. Add the veggie scraps around the bones if using

3. Add the ginger, garlic, dulse/kombu, salt, and turmeric if using

4. Add enough filtered water to cover everything

5. Cook on high for 24 - 72 hours

6. Strain the broth and pour it into glass jars to freeze or keep in the fridge for a few days.

Notes

• If your broth has any foam, skim before straining

• You can save your bones and reuse them several times! Freeze between batches unless you will be cooking immediately

• You can flavor your broth with fresh herbs but only leave in for the last 2 hours of cooking to avoid bitter flavoring