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  • 4lbs bones (chicken, beef, pork, lamb)

  • 12 cups of filtered water

  • 3-5 celery stalks

  • 3-5 carrots or handful or baby carrots

  • 1 onion

  • 1-2 Tbsp organic apple cider vinegar (Braag’s is great)

  • Spices/herbs (I like to add some fresh turmeric or parsley)

  1. Roughly chop all the vegetables

  2. Place all ingredients in a large slow cooker or pot

  3. Cook on low for 12-48 hours

  4. Strain into a pot or heat safe bowl

  5. Cool

  6. Scrape the fat off the top of the broth (you can leave it if you want, especially if using Date Creek Ranch meat because of how lean & clean it is – you won’t get an oily feel like with store bought meat) and use within 3-5 days or store in the freezer for 6-12 months.

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