We get many questions on how to perfect bone broth. This version forms an excellent collagen loaded gel and extracts all the nutrients and minerals from the marrow. For improved gut health, reduced inflammation and overall health and weight management try having a cup of this first thing in the morning.

Ingredients:

• Approximately 5 lbs Bones - use bones with connective tissue or bone mass. Joint bones rather than cross cut for collagen. Cross cut are best for flavour if you are preparing this for soup.

• 1/2 cup vinegar

• 1-2 cups vegetable scraps

• 1 onion chopped

• Handful of fresh herbs (thyme is our favourite)

• Parmesan rind if you are preparing for soup (this adds a great umami flavour)

Directions:

• Soak bones in acidic marinade. 1/2 cup vinegar in a bowl with enough water to cover. 4-5% acidity works well

• Roast Bones - Temperature 375 - 400 degrees for 1 - 2 hours (on parchment paper so you can capture all that is released from bones)

• Dump bones and contents captured on parchment into a large stockpot or crockpot. Add water to top of the pot.

• Simmer in crockpot, on stove or even oven on 225-250 degrees as low and slow as possible. We try to simmer 48 hours. Boiling for extended time can break down gelatin.

• You can reduce stock by removing the lid with heat under boil.

• Strain. Cool. Refrigerate or freeze.

Drink straight with a squeeze of fresh lemon juice, or use in cooking/soups.