• 1 kg beef stock bones or 2 x Free Range chicken carcasses
    • depending on how big your pot or slow cooker is.
  •  ½ cup raw apple cider vinegar
  • 1-2 litres filtered water (depending on pot size)
  •  3 celery stalks, halved
  •  3 carrots, halved
  • 3 onions, quartered
  • Sea salt

Method:

  1. Place bones in a slow cooker, add apple cider vinegar and water, and veggies.
  2. Cook overnight.
  3. Strain all ingredients, so you just have the liquid.

Method 2:

  1. Place bones in a pot, add apple cider vinegar and water, and veggies bring to a simmer. Place on the lowest temp on your burner
  2. Cook for at least 12 hours.
  3. If you have a pot that goes in the oven you can cook it over night.
    1. Strain all ingredients, so you just have the liquid.