1 chicken or small turkey carcass OR a beef femur bone
2 chicken feet (optional - this really increases the collagen)
1 onion quartered
2-3 Large carrots cut into chunks
4 Celery Stalks
1 T himalayan or other pure salt
¼ C Bragg’s Apple Cider Vinegar (or other organic brand with the ‘mother’)
Put the bones and vegetables in a slow cooker. Add vinegar, water and sea salt. Cook on low for 24-48 hours. Strain out the bones and vegetables and store the broth in the refrigerator for up to a week or in the freezer for up to six months.
*hint - you can make several batches from one femur bone to extract the collagen completely. For instance - drain all the broth and then add fresh water, vegetables, vinegar and salt and cook again.
Use this broth instead of water for all your soup bases or you can sip on a cup with some fresh ginger in it to increase digestion and healing during cold and flu season. This is the main go to if you are feeling depleted. I recommend it to my clients who are undergoing surgery before, during and after. It helps with scar tissue healing and improving recovery time. This will also make your skin amazingly soft!
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