Bone Broth
Store bones from grass fed beef, lamb and or chicken in the freezer.
Place bones (from one type of animal only) into a crockpot.
Add ¼ cup of raw unfiltered apple cider vinegar, as an acid agent to draw the minerals out of the bone broth.
Fill the crockpot with filtered water. Reverse osmosis filtration is best. Turn on low for 24 hours -30 hours.
Discard the bones and store bone broth in glass ball jars. The bone broth tastes great added to cooked vegetables and cooked beans to be warmed up as a soup. Some use it to cook rice. I like to add it to soup so I know none gets wasted!
Bone broth is full of nourishing minerals, collagen, glutamine, amino acids, calcium, phosphorus and more, that are good for your skin, bones, teeth and gut health.