Basic Beef Bone Stock

Ingredients

Braggs Apple Cider Vinegar

Filtered Cold Water

Beef Bones with little or no meat on them

• Into a crockpot/slow cooker add 1  tablespoon of Apple Cider vinegar and pour the filtered water into the pot up to about 3/4 of the way up the side.  Stir water around to make sure that the vinegar and water are well combined.

• Wash the bones and start to place into the pot packing them in as tightly as you can get them.  Make sure that the water is covering all of the bones and that the water comes up to just below the top of the crockpot to allow for a bit of movement.

• Turn the crockpot onto the lowest setting or preferably automatic if you have that setting available.  Leave for 24 to 72 hours to allow the minerals to come out into the water....longer the better.  We have our crockpot set up in our garage where it can cook away slowly on its own.

• Once ready, place the cockpot on the bench and skim the surface to remove the top layer.  Lift out the bones and sieve through to make sure you catch any loose meat or pieces of bone.

• Let the stock sit until it cools and then place in the refridgerator to help the fat harden up on top in order to make it easier to take off.

• Once the fat has hardened, remove with a slotted spoon and you now have ready to use bone broth stock.  This stock will last around 5 days in the fridge.  It freezes up well for using in future soups.

Chicken bone stock

This can be made using the same process and will take around 6 - 24 hours. Chicken feet are particularly rich in gelatin so they can be added to the pot or used to make broth all by themselves, or use bones with meat attached