4 lbs of bones (approximately 2 chickens)
3 Carrot (peeled and chopped)
1 Yellow Onion (diced)
6 stalks Celery (chopped)
2 cups Parsley (chopped)
2 cups of Mushrooms (any variety)
6 Garlic (cloves, halved)
2 tbsp Apple Cider Vinegar
2 tsp Sea Salt
12 cups Water
1. Place the bones in a large pot or in a slow cooker. Add all remaining ingredients. If preparing in a pot, bring to a boil then reduce to a low simmer for 12-24 hours.
In a slow cooker, set to low and let cook for at least 12-24 hours.
2. After 12 hours, strain the broth through a strainer or mesh sack. Discard the vegetables that you strained out. Allow broth to cool. Freeze broth until ready to use.
This can be used as a base for soups, enjoyed as a warm beverage, or used in place of water to cook grains with.
Bone broth contains minerals and collagen and can be part of a gut-healing protocol. We should remember that research has shown that the bones of animals contain more lead than the skin and cartilage. Even organic chicken bones contain lead. Consume bone broth in the context of a healthy diet, but do not consume it as your main source of liquids.
I have received clients that were put on extreme diets by their previous practitioner that promoted consuming only bone broths for a period of time. I do not recommend this. Make sure that you are eating a variety of foods, so that you get the benefits of those foods, but keep in mind that overconsumption doesn't mean better health. Even healthy foods have inherent risks and should not be overconsumed. Variety is key in all areas of life.