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