Makes: 12-16 cups
Prep Time: 5 minutes
Cook Time: 12-24 hours

2 pounds bones (chicken/turkey necks, carcass bones, beef marrow bones, beef nuckle or meaty bones, any you have around)
16 cups filtered water (or as much as you can fill your crockpot with)
3 cloves garlic, peeled and crushed
3 teaspoons sea salt
2 tablespoons apple cider vinegar

Place all ingredients in large crockpot, filling with water to the top. Cook on high heat for 4 hours then reduce heat to low and cook for 12-24 hours. (The longer it cooks, the more nutritional). 

Turn off crockpot and allow to cool.

Transfer to mason jars (strain before pouring into jars) and transfer to the fridge or freezer. (Freeze after 3 days in the fridge if not used). 

Before you use the broth, scoop the fat layer that collects at the top and throw away.


Note from Gabbi: I got my beef bones from our local farmer's market. Beef is best when it is local, pasture raised, and 100% grass-fed. Chicken is best when local and pasture-raised, but free range and organic is good too.

Also, the beef bones I used had a lot of meat on them. I collected the meat after the broth was done cooking and got 3 meals out of it. 

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