Ingredients:

  • 3.5 lbs high-collagen beef or chicken bones
  • 2 tbsp apple cider vinegar with the mother
  • 11 cups filtered water
  • 200g large carrots, roughly chopped
  • 150g celery stalks, including leaves
  • 150g large onion, halved with skin on
  • 4 cloves garlic, smashed
  • 15g black peppercorns, whole
  • 2 dried bay leaves
  • 1 bunch fresh parsley

Instructions:

  1. Preheat oven to 400°F (200°C). Place bones on a rimmed baking sheet and roast for 30 minutes until deep mahogany brown.
  2. Transfer roasted bones and all pan drippings into a 6-quart or larger slow cooker.
  3. Add the apple cider vinegar and cover with 11 cups of filtered water. Let sit for 30 minutes to begin mineral extraction.
  4. Add the onion, carrots, celery, peppercorns, and bay leaves to the pot.
  5. Set the crockpot to LOW. Cook for 24 hours to ensure maximum collagen breakdown.
  6. During the final 10 minutes of cooking, add the fresh parsley bunch.
  7. Strain the broth through a fine-mesh strainer or cheesecloth into glass storage jars. Discard solids.