Recipe of the Week: Bone Broth/Stock with Vegetables

Ingredients:
2-3 beef bones, organic grass fed; or 2-3 lbs chicken bones, free range; or 2-3 lbs fish bones
2 chicken feet (for extra gelatin (a great addition) (optional)
1 onion, no need to peel, just quartered
2 carrots, rough cut
2 stalks celery, rough cut
2 tablespoons apple cider vinegar, to help extract minerals from the bones

Directions:
Preheat oven to 350 degrees. Place bones in pan and roast for one hour or till browned. Roasting gives rich flavor and depth of color.
Place roasted bones, remaining ingredients and your optional ingredients in a 6 quart stock pot or crock pot. Cover with a gallon of filtered water.
Heat the broth slowly and once the boil begins, reduce heat to its lowest point, so the broth just barely simmers.
The first few hours of simmering, you’ll need to skim the impurities that float to the surface with a fine-mesh skimmer. Discard. Grass-fed animal bones produce fewer impurities than conventional animals.
Do not allow the broth to come to a fast boil, and if more water is needed to keep the bones covered, add only hot water, not cold or lukewarm. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add fresh herbs like parsley. This will impart additional minerals to the broth.
Beef broth/stock: cook 48-72 hours.
Poultry broth/stock: cook 24 hours.
Fish broth: cook 8 hours.
Remove from heat and let cool. Strain to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days. Broth can also be frozen, or canned in a pressure canner. Frozen or canned broth will last up to a year.