Bone Broth Bundle

Our beef marrow bones, soup (knuckle) bones, neck bones, shanks, pork bones, pork feet, lamb necks and pastured chicken feet make the ultimate broth. The marrow and neck bones are full of all the nutrients, the neck and shanks are primarily meat to add depth and flavor and the chicken feet have the most collagen and gelatin to make your broth thick and gelatinous. 

To make the broth: the ratio is 10 cups of water to every 1 pound of bones - this will yield about 8 cups of broth per pound of bones. Combine the bones and water in a large stock pot with 1 tablespoon of apple cider vinegar per 10 cups of water and bring to a rolling boil. Reduce the heat and skim the top. Add any vegetables and herbs (optional, but adds flavor). Cover and simmer for at least 18 hours - the longer you simmer it, the more nutrients you pull out. Strain and store in air tight containers - they'll last in your fridge for about 10-14 days or freeze in mason jars, leaving enough room at the top for expansion.

After making the first batch, you can pull the bones out and do the same thing again to make a second batch. You'll see it'll be lighter and not as thick, but ensures you get every last bit of nutrients out and this second batch is great for using to cook with.