Ingredients:
- 4 pounds beef or chicken bones (if possible, include some red marrow bones)
- Two medium carrots, chopped
- Two celery stalks, chopped
- One medium leek, trimmed and chopped
- One medium onion, sliced
- Two garlic cloves diced
- Two bay leaves
- Two tablespoons black pepper
- One tablespoon apple cider
- Pinch of salt
Instructions:
Add bones and vegetables to a slow cooker—season with bay leaves, black pepper, apple cider vinegar, and salt. Fill with water. Cook on low for 18 – 48 hours.
Strain broth with a filter or through cheesecloth. Let cool. A layer of fat will usually gelatinize on the top; you do want to discard it before warming up because otherwise, that fat will disperse back into the broth when it’s warmed.
