2 – 3 lbs of bones from beef, chicken, lamb, or fish (If possible, ask your local butcher for organic or grass-fed)
6medium carrots, roughly chopped
6celery stalks, roughly chopped
1medium yellow onion, roughly chopped
3garlic cloves, crushed
1tbspapple cider vinegar
Add all ingredients except the water to your slow cooker.
Fill the slow cooker with water, until the bones are fully covered.
Cook on low for 24-48 hours.
Strain the broth through a fine-mesh strainer and allow it to cool completely before storing in an airtight container in the refrigerator for up to 6 days, or in the freezer for up to 6 months.
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