- 2 kilos of marrow/knuckle bones/whatever other bones you can get – these can be beef, chicken, fish, lamb etc. (grass fed is most important, and organic if you can)
- Approximately 4L water
- 1/2 cup of apple cider vinegar
- 2 onions, roughly chopped
- 4 cloves garlic, crushed
- 3 carrots roughly chopped
- 3 celery stick, roughly chopped
- Herbs, salt, pepper (whole peppercorns) to flavour as desired (thyme, parsley, rosemary, bay leaf and oregano work well)
- Place any knuckle, marrow bones or calves feet in a very large pot with vinegar. Cover with water and let stand for 1 hour.
- OPTIONAL: Place any meaty bones in a roasting pan and brown at 180 degrees in the oven. When well browned, add to the pot along with the vegetables.
- Add additional water, if you need, to cover the bones, but be careful not to overfill – you don’t want it to boil over.
- Bring to a boil and spoon off any scum that rises to the surface.
- After you have skimmed, reduce heat to low and add the herbs/garlic and seasoning
- Simmer the stock for anywhere between 3-72 hours with the lid on.
- Strain the stock and remove bones with tongs or a slotted spoon. Divide into glass jars/containers and allow to cool in the fridge.
- Will last in the fridge for approximately 1 week, or in the freezer for a few months
- Place all ingredients in the slow cooker. Set to low and leave for 8-72 hours
- Continue with steps 7 & 8 as above