44 Magnum Bone Broth

5-10 pounds of bone broth (any bones will do- Marrow, knuckle, stock, soup bones…etc.)

1-2 gallons of water

5 bay leaves

4 carrots

4 celery

2 onions

2 Tbs minced garlic

1/2 cup apple cider vinegar

Place all ingredients in a slow cooker- Crock Pot and bring to a simmer. Slow cook for 3 days. Add water as needed to keep bones covered. We don’t want the broth to simmer dry.

After 3 days or so, pour broth through a strainer and throw out all the solids.

This is excellent when bottled and processed in a pressure cooker to use later, or cooled and stored in containers in the freezer, to use in soups, roasts, gravies, or to just sip on a cool day. Note: this is made without any salt, which can be added to desired taste. Additional veggies and spices may be added to your liking as well.