Bone Broth

Ingredients:

• Bones
  You can use bones from various animals, such as chicken, beef, pork, or fish. Ideally, use high-quality, organic, and grass-fed bones for the best flavour and nutrition.
• Water
  Enough to cover the bones and allow for simmering.
• Vinegar
  1-2 tablespoons of apple cider vinegar or any other type of vinegar. The acidity helps extract nutrients from the bones.
• Vegetables (optional)
  You can add vegetables such as carrots, celery, onions, and garlic for additional flavour and nutrition.
• Herbs and spices (optional)
  You can add herbs and spices such as bay leaves, thyme, rosemary, or parsley for added flavour.

Instructions:

1. Place the bones in a large pot and cover them with water. Add the vinegar and let it sit for about 30 minutes. This helps to draw out the nutrients from the bones.
2. If desired, you can roast the bones in the oven for about 30 minutes at 350°F (175°C) before adding them to the pot, which can enhance the flavour of the broth.
3. Bring the pot to a boil, then reduce the heat to low and let it simmer for at least 8-12 hours for chicken bones, or 24-48 hours for beef or pork bones. The longer you simmer, the more flavour and nutrients will be extracted from the bones.
4. During the simmering process, you may need to skim off any foam or impurities that rise to the top.
5. If desired, you can add vegetables, herbs, and spices during the last hour of simmering for added flavour.
6. Once the broth is done simmering, remove it from the heat and let it cool.
7. Strain the broth through a fine-mesh sieve or cheesecloth to remove the solids, and discard the bones and other solids.
8. Let the broth cool completely, then store it in airtight containers in the refrigerator for up to 5 days, or freeze it for longer-term storage.