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Place bones into a large stockpot or slow cooker and cover with water.
Add apple cider vinegar to water prior to cooking. This helps pull out important nutrients from the bones.
You can also add in sea salt, peppercorns, vegetables — such as onions, garlic, carrots and celery — and herbs like parsley and thyme for added nutrient value.
Fill stockpot or slow cooker with filtered water to cover. Leave room for water to boil.
Heat slowly. Bring to a boil and then reduce heat to simmer for at least six hours. Remove any scum as it arises.
Cook slow and at low heat. Chicken bones can cook for 24 hours. Beef bones can cook for 48 hours. A low and slow cook time is necessary in order to fully extract the nutrients in and around the bone.
Remove from heat and allow to cool slightly. Discard solids and strain remainder in a bowl through a colander.
Let stock cool to room temperature, cover and chill.