Bone Broth

Bone broth strengthens bones and teeth and boosts the immune and digestive systems. Many cultures start a meal with a small cup of broth.

In crock pot: Makes about 7-8 quarts, about three and a half quarts per batch.


3-4 organic or free range beef marrow, chicken or turkey bones

1/8 cup of brown rice vinegar or Braggs apple cider vinegar

Filtered water (never use distilled water for cooking or drinking)

If desired add:

vegetable peelings or ends saved from organic vegetables

sea salt

organic spices of choice (rosemary, Italian spice blend, curry, etc.)

Put bones, vinegar, vegetable clippings, and spices in crockpot. Fill pot with water. Cook on high for one hour (to kill any bacteria), then low for remainder of time.

Cook 24 hours for poultry bones.

Cook 48 hours for beef, lamb or pork bones, or a mixture of poultry and red meat bones.Then extract broth.

Add more water, spices and vinegar to bones. Use same bones and vegetables for second batch.

Keep some in refrigerator and freeze the rest. Freeze in straight-sided, glass jars. Jars with a narrower neck will break when freezing.

Drink 1/4 cup each morning, before breakfast. Warm broth, then add one shot of brine from sauerkraut or cultured vegetables. Great for snacks!

* Do not heat cultured vegetables or sauerkraut. It kills the culture that fertilizes the gut flora.

Nancy Burton, L.Ac.
534 Washington, St.
Ashland, OR  97520

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Nancy Burton, L.Ac. is a Licensed Acupuncturist. She incorporates Acupuncture, Herbs, Tui Na (Chinese Medicinal Massage), Homeopathics, Nutritional Supplements, Muscle Testing, and Nutritional Counseling and Therapy in her practice. Her goal is to give patients the tools they need to achieve and maintain good health.

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