- 2 carrots chopped medium
- 2 celery stalks chopped medium
- 1 medium onion chopped medium
- 2 cloves garlic
- 3.5 lb beef or chicken bones or combination of both
- Kosher salt
- 2 tablespoons apple cider vinegar
- Place the bones in the slow cooker. The bones should fill up about 3/4 of the slow-cooker.
- Chop your vegetables and garlic, no need to peel. You can also add vegetable scraps and rinsed, crushed egg shells into your slow-cooker. (You’ll be straining these out before consuming the broth.)
- Fill the slow-cooker with water. Season with a generous amount of salt (about 1 teaspoon).
- Add 2 tablespoons of apple cider vinegar (you won’t notice the taste).
- Cook on low for about 18 hours.
- Strain the broth through cheesecloth or a strainer and cool. A good broth will usually have a layer of fat on the top, and will gelatinize when thoroughly cool.
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