1/4 kg bones (marrow bones or chicken bones)
2 tablespoon apple cider vinegar
1 teaspoon sea salt
2 garlic cloves minced
8 cups water
chopped carrots, celery, onions.
Method; Put the bones in a slow cooker with vinegar, sea salt, garlic, water and the vegetables. Ensure the water covers the bones. cook on low for 24 hours. The broth can be taken after 8 hours of cooking but we recommend cooking for 24 hours. When the broth is ready, use a fine-mesh strainer to skim off the fat. Enjoy!