bone broth

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Even if you don't have a slow-cooker you can still reproduce this recipe on a stovetop, with a large pot on low heat. 

4 quarts water
1 tsp salt
2 tbsp apple cider vinegar
2 large onions, unpeeled and coarsely chopped
2 carrots, scrubbed and coarsely chopped
1 bunch fresh parsley
3 celery stalks, coarsely chopped
2-3 garlic cloves, lightly smashed
2-4 lbs meat or poultry bones
1. Place all ingredients in a large slow cooker set on high. Bring to a boil, then reduce the setting to low for 12-24 hours. The longer it cooks, the better it tastes! 
2. Strain the stock through a fine mesh strainer or coffee filter into a large bowl, and discard the waste.
you can use bones from just about any animal-beef, veal,  lamb, bison or buffalo, venison, chicken, duck, goose, turkey, or pork. get a variety of bones-ask for marrow bones, oxtail, and "soup bones." make sure you include some larger bones like knuckles, or feet (like chicken feet), which will contain more cartilage, and therefore more collagen. 

roast your bones for one hour in an oven set to 350 degrees first, for a richer flavor and color.

Paul Jaminet of The Perfect Health Diet says you can reuse bones to make multiple batches of broth until the bones go soft (make sure you use fresh vegetables, herbs, and spices each time, though.)
Meal   BreakfastDish   Soup
Cooking Method   Slow CookerPrep Time   15 to 30 minutes
Cooking Time   more than 2 hours 
Features   Low-Carbohydrate

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