3-5 pounds of soup bones*
Water (enough to cover the bones)
1 tablespoon Bragg’s raw apple cider vinegar
*NOTE: Ask your local butcher shop for soup bones. Soup bones are usually very cheap, if not free!
In a stockpot, add the soup bones and enough water to cover. Add raw apple cider vinegar. Bring to a boil, and then reduce to a simmer for 24+ hours.
After about 24 hours, strain the stock into mason jars. Set them in the fridge to cool. Skim off the fat that rises to the top, and close tightly with a lid, or put in ice cube trays for quick use. Keep in the fridge for a few days, or for four to six months in the freezer.
If you would like to make chicken soup, add a quart of your stock to a pot with your favorite vegetables. You can add tomatoes, celery, carrots, leeks, potatoes, sweet potatoes, yams, turnips, etc. Bring to a boil, and then simmer until the vegetables are soft. Once the harder vegetables are soft, you can add chopped leafy greens like spinach, Swiss chard, or kale. Add sea salt and pepper to taste. Top with fresh herbs like parsley, basil, dill, oregano, rosemary, etc.
