Bone Broth... Didn't our Grandmothers just call this soup stock? So even without all of the recent claims about health benefits - this stuff is great!
|Neck bones||2 Pound|
|Knuckle bones||5 Pound|
|Garlic head||1 ((optional))|
|Cider vinegar||2 Tablespoon ((optional))|
|Water||12 Cup (192 tbs) ((or enough to cover))|
Put everything in your slow cooker; cover with water and set the heat to 'low'.
Cook on low for 36-48 hours.Strain out the solids and chill immediately.
After chilling you can scrape off the fat if you so desire.
Can be kept in the fridge for a week, or frozen for 3 months. You could even pressure can it.