Bone Broth

Ingredients

• Bone Marrow bones (1.3 lb aprox)
• Chicken bones (1 lb aprox, OR more beef bones)
• 1 big onion
• 2 carrots
• 4 garlic cloves
• Ginger, I like to add a lot (at least 1/4 CUP) sliced up
• 2 TBSP Apple Cider Vinegar
• 2 strips of Kombu Seaweed (optional)
• Filtered water
• Salt & spices (optional, I don’t add anything else)
• Herbs: optional, but rosemary, thyme and bay go great

Directions

1. Preheat your oven to 400F to firstly ROAST your bone marrow bones for about 30-45 min. If you want, add 1 halved onion to the roasting pan
2. Fill your pot with the bones you roasted and add any extra bones and/or vegetables you have in hand (I keep a ziploc in the freezer where I add leftover chicken bones)
3. I like to add 4 garlic cloves and a lot of sliced ginger too.
4. Then, add enough water to cover the bones, and splash some Apple Cider Vinegar (If you have, add 1 square of kombu seaweed, it will add minerals), then let it sit for 30 min. The ACV enables the bones to more easily release the collagen, so this step is important!
5. In the InstantPot, I cooked it for 8 hours on High Pressure (it didn’t let me add more than 4 hours, so I run it twice) 
6. If you make it in the stove, you need to bring it to a boil, lower the fire and then simmer covered on low for 24 hours.
7. You want to let it cool down before bringing it to the fridge. 
8. You will leave it all night in the fridge.
9. In the morning, you’ll see a yellow layer at the top. We are going to remove that grease, but we are going to SAVE it, because you can use it to cook!
10. What you have left in the bottom is your beautiful bone broth, PURE COLLAGEN that your body CAN and KNOWS HOW to absorb!!
11. I recommend drinking it with the juice of 1/2 a lemon, which will help you metabolize the collagen even better AND it makes it taste delicious without the need to add any salt =) I hope you start making it!!!