Immunity Bone Broth
Time: 8 hours, 20 minutes
Preheat the oven to 450°F.
Roast the bones, carrots, onion, and garlic in a large roasting pan for 20 minutes, or until browned. Stir occasionally.
In a large pot over high heat, add the water, celery, bay leaves, apple cider vinegar, salt, and pepper.
Add the roasted bones and vegetables, including any juices.
If needed, add more water until all contents are covered.
Bring to a boil, then lower to a simmer.
Cook with the lid slightly open for at least 8 hours. Skim any foam or fat from the surface and discard.
Add more water as needed.
Remove from heat and let cool a bit. Strain the broth and remove the bones and vegetables.
Transfer to storage containers and refrigerate or freeze until ready to use. Enjoy!
One serving equals approximately 1½ cups.
Refrigerate in an airtight container for up to 4 days or freeze for longer.
The longer the broth cooks, the more flavor it will develop.
Optional: After roasting the bones and vegetables in step 1, add all the ingredients to a slow cooker instead of using the stovetop.