Ingredients (per gallon of water):
To maximize the mineral release as well as the flavor there are two preliminary steps to undergo to prepare the bones. First, roast the bones with coconut oil at 350 degrees for approximately 30 minutes. This will unlock the flavor of the bones. Next, place the bones in the stock pot with enough water to cover and add vinegar; let sit for 20-30 minutes. The acid in the vinegar will increase the solubility of the minerals contained in the bones, which means that the mineral content of the stock will increase.
Now add onions, shallots, celery, carrots, salt and pepper and water, bring to boil and let simmer for 48 hours. The collagen and minerals from the bones will begin to degrade and infuse stock with calcium, manganese, magnesium, copper, and other trace minerals as well as glycine and proline, two amino acids which are vital to healthy connective tissue. The bone marrow from any long bones used will also make its way into the broth and add wonderful flavor and texture (as well as added protein).
30 minutes before taking the broth off of simmer, add parsely and garlic, and additional salt and pepper to taste.
The broth should have a layer of oil and fat on the top, this is good. This fat is extremely healthy (if the bones used are from grass fed animals), and will actually help lower LDL and raise HDL (bad and good cholesterol respectively), as well as lowering triglycerides.
Allow to cool before freezing in ziplock bags.
Node Smith, ND