2 pounds (or more) of bones from Dierks Farms
2 chicken feet for extra gelatin (optional)
1 onion 2 carrots
2 stalks of celery
2 tablespoons Apple Cider Vinegar
Optional: 1 bunch of parsley,
1 tablespoon or more of sea salt,
1 teaspoon peppercorns, additional herbs or spices to taste.
I also add 2 cloves of garlic for the last 30 minutes of cooking.
You’ll also need a large stock pot to cook the broth in and a strainer to remove the pieces when it is done.
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 350.
2. Then, place the bones in a large stock pot (I use a 5 gallon pot). Pour (filtered) water over the bones and add the vinegar. Let sit for 20‑30 minutes in the cool water. The acid helps make the nutrients in the bones more available.
3. Rough chop and add the vegetables (except the parsley and garlic,