If possible use bones from pasture raised animals. I buy mine from local farmers and typically use a mix of chicken, turkey and beef. When available, I like to add 5-6 chicken feet to give it a boost of collagen. If you don't have them or can't find them, it's ok! The quality of the bones are most important. I find that broth from just beef bones is too heavy tasting for me so that's why I use a mix. The combination I like the best is chicken carcass from a whole chicken, turkey neck and a wing and a piece of beef, with or without chicken feet. This mix gives it a nice hearty flavor but not too much. Please feel free to reach out with any questions!
24 hours (crock pot)or 1 & 1/2 hours (pressure cooker)
Bones: I typically use 5-6 bones or 4 bones and 5-6 chicken feet
2 tablespoons organic apple cider vinegar
1 carrot, not peeled cut into large pieces
If you are using a crock pot; nestle the bones and veggies in the bottom of the crock. Cover with water until about 2/3 of the way full. Allow to cook for 24 hours, stirring occasionally. Once cooked, remove the larger pieces with tongs and discard. Strain the remaining liquid through a fine sieve into a large bowl. Cover loosely with saran and cool in the fridge. Store in individual jars in the fridge for 3-5 days or freeze.
I drink mine warmed with a pinch of sea salt and a splash of lemon juice. You can also use it in soups!
If you are using a pressure cooker, follow the same instructions as above up until the cooking time. Cook for 1 & 1/2 hours according to your pressure cooker directions (they are all different). Once cooked, follow the discard and strain instructions above.