How To Make Bone Broth with VitaClay (Video Recipe)

Ingredients

• 3-4 pounds beef marrow and knuckle bones
• 2 pounds meaty bones such as short ribs
• 1/2 cup raw Dr. Mercola's apple cider vinegar
• 2-3 quarts filtered water
• 3 celery stalks, halved
• 3 carrots, halved
• 2 onions, quartered
• Handful of fresh parsley
• Sea salt.

Procedure

1. Place bones in VITACLAY multi cooker or multitrack stock pot, add apple cider vinegar and water, and let the mixture sit for 1 hour so the vinegar can leach the mineral out of the bones.
2. Fill up water to the top to cover the bones. Add the vegetables Set on “SLOW” or “SOUP” for 4-6 hours. (Note: whole chicken bone broth set for 2-3 hours only). 
3. When it brings to a boil, skim the scum from the top and discard.
4. Continue to cook until desired time.
5. When the cooking cycle completes, throw in a handful of fresh parsley for added flavor and minerals. (Optional)
6. Continue to let your bone broth sit in WARM (cycle) for additional 10-12 hours to further “gel" the broth
7. Let the broth cool and strain it, making sure all marrow is knocked out of the marrow bones and into the broth.
8. Add sea salt to taste and drink the broth as is or store in fridge up to 5 to 7 days or freezer up to 6 months for use in soups or stews.