5 pounds of grass-fed beef bones
10 cups of filtered Water
1/2 teaspoon of Celtic sea salt or Himiliyan Pink Salt
3 Organic Bay Leaves
3 tablespoons of organic apple cider vinegar
Handful of fresh parsley
Add the bones, water, sea salt, bay leaves and apple cider vinegar to a crock-pot.
Cook on low heat for 24 hours.
Remove bones with tongs after 24 hours, strain all bones and other tissues and ligaments out of the broth. Wash the crock-pot and then add the broth to the crock-pot with the fresh parsley.
Cook on low heat for one hour.
Strain and then place in the refrigerator over-night.
Remove the top layer of fat, strain again. You can then use as a base for soup or for cooking grains or add vegetables and enjoy!