Ingredients
4 litres of water
2 tbsp apple cider vinegar
1–2 kg of animal bones
SIDS SALT & PEPPER, to taste
Directions
Place all ingredients in a large pot or slow cooker then bring to a boil.
Reduce to a simmer and cook for 12–24 hours. The longer it cooks, the better it will taste and the more nutritious it will be.
Allow the stock to cool. Strain it into a large container and discard the solids.
NOTE: To add nutritional value, use a variety of bones: marrow bones, oxtail, knuckles, and feet.
Adding vinegar is important because it helps pull all of the valuable nutrients out of the bones and into the water, which is ultimately what you will be consuming.
You can also add vegetables, herbs, or spices to your stock to enhance the flavour.
Common additions include garlic, onion, celery, carrot, parsley, and thyme. You can add these in step one.
