5 pounds pastured animal bones, such as chicken, beef, turkey, and/or pork
3 cups vegetable scraps (see Notes)
2 sprigs fresh oregano
2 sprigs fresh sage
1 red onion, quartered but not peeled
2 large carrots
4 ribs celery
2 teaspoons fine Himalayan salt
5 cups filtered water
1 tablespoon coconut vinegar
2 bay leaves
Preheat the oven to 400°F.
Place all of the bones on a sheet pan and arrange the vegetable scraps around them. Place the fresh herbs on the bones and add the onions, carrots, and celery. Sprinkle the salt over everything. Roast for 40 minutes.
Remove from the oven and transfer to a slow cooker. Pour the water and vinegar over the bones and vegetables and add the bay leaves. Cook on low for 48 hours.
After 48 hours, remove the broth from the slow cooker and strain to remove the solids. Pour into storage containers. You can freeze cubes of it in silicone molds or ice cube trays, or store in glass jars in the refrigerator for up to 1 week.
PER SERVING: Calories 60 • Fat 6g • Total Carbohydrate 1g • Dietary Fiber 0g • Protein 4.8g