• Place the bones into a slow cooker, and cover with cold water. You can roast the bones beforehand to make a darker broth. (Preheat the oven to 350°F, and roast until brown)
• Add the apple cider vinegar.
• Add your choice of vegetables. This could be fresh chopped herbs, pepper, garlic, onions, or anything youlike.
• Place a lid over the pot and let simmer. Skim any particles or foam from the broth’s surface while cooking.
• For chicken and fish bone broth, a minimum 4 hour cook time is necessary. Beef and bison bone broth will be ready in a minimum of 6 hours. *

Note:

• We recommend cooking the broth anywhere between 24-48 hours. The longer you cook it, the more collagen will be extracted from the bones.