Gut-Healing Bone Broth

Ingredients

• ●2 lbs mixed beef and/or chicken bones (marrow bones, knuckles, feet — joints and connective tissue are key)
• ●2 tablespoons apple cider vinegar
• ●1-inch piece fresh ginger, sliced
• ●1-inch piece fresh turmeric, sliced (or 1 teaspoon ground turmeric)
• ●4 cloves garlic, smashed
• ●1 tablespoon whole fennel seeds
• ●1 teaspoon whole peppercorns
• ●1 bay leaf
• ●Filtered water to cover (about 10-12 cups)
• ●Sea salt to taste

Method

1. If using raw bones, roast them first: spread on a baking sheet and roast at 204°C (400°F) for 30 minutes until browned. This step is optional but adds depth of flavor.
2. Place the bones in a large stockpot or slow cooker. Add the apple cider vinegar and enough water to cover by 2 inches. Let sit for 30 minutes — the vinegar helps draw minerals from the bones.
3. Add the ginger, turmeric, garlic, fennel seeds, peppercorns, and bay leaf.
4. Bring to a gentle simmer (not a rolling boil). Skim any foam that rises to the surface in the first hour.
5. **Stovetop:** Simmer on the lowest setting for 12-24 hours, adding water as needed to keep bones submerged.
6. *Slow cooker:** Cook on low for 24 hours.
7. Strain through a fine-mesh strainer. Season with salt to taste.
8. Let cool, then refrigerate. The broth will gel when cold — this is a sign of high gelatin content, which is exactly what you want.
9. *Suggested use:** Drink 1 cup warm each morning on an empty stomach, or use as a base for soups.