Chef Beth's Bone Broth
- 1 gallon of water
- 2 tsp sea salt
- 2 tablespoons raw apple cider vinegar
- 2 onions unpeeled but coarsely chopped
- 2 carrots
- 1 bunch parsley
- 3 garlic cloves
- 3 celery stalks
- 4 to 5 lbs soup bones
- 2 organic oranges, halved with peel on
- pinch of fresh oregano
- pinch of fresh thyme
Preparation: Roast bones first at 450 degrees until brown. Add water, bones and all ingredients to stock pot or roaster. Cover, bring to gentle boil, then lower heat and let simmer for 24 hours.
Strain broth and discard vegetables and bones.