Next Level Bone Broth

Ingredients:

1-2 lbs pasture-raised beef marrow bones or ham hocks

2 pasture-raised chicken livers

2 chicken feet (for extra gelatin)

2 egg shells (for extra minerals)

1 Tbsp raw apple cider vinegar

1 Tbsp Redmond real salt or Celtic sea salt

1 tsp dried oregano

1 tsp dried rosemary

1 tsp dried thyme

1.5 tsp black cumin seeds

1 tsp minced garlic

1 inch sliced ginger, or 1.5 tsp ginger powder

1 inch sliced turmeric, or 1.5 tsp turmeric powder

1/2 tsp cayenne

3 whole cloves

1 cup chopped stinging nettles (or 2 Tbsp dried)

1 cup chopped dandelion greens

Directions:

If you are using raw bones, especially beef bones, it improves flavour to roast them in the oven first. Place them in a roasting pan and roast for 30 minutes at 350

Then, place the bones in a large slow cooker

Pour filtered water (roughly a gallon/16 cups) over the bones and add the vinegar

Let sit for 20-30 minutes in the cool water

Add the rest of the ingredients, then turn the slow cooker on high for 45 mins - 1 hour

Once it’s bubbling, reduce to low for 24-36 hours

During the first few hours, you may need to remove impurities that float to the surface. A frothy/foamy layer can form and be easily scooped off with a large spoon. Throw this part away. Check it every 30 minutes for the first 2 hours to remove this

After 24-36 hours, remove from heat and let cool slightly

Strain into a large pot

When cool enough, store in glass jars in the fridge for up to 5 days, or freeze for later use

Serve in a mug or bowl, or use as a base in soups/stews