Slow Cooker Bone Broth

*Grass-fed Beef/Lamb Bones purchased from butcher or supermarket OR leftover cooked bones- beef short rib bones pictured,I'll freeze them for the next stock and add the Lamb shanks after I've slow roasted them

*Bag Chicken or Turkey necks-Supermarkets stock these

*2-4 Chicken feet(optional but they do gel up your stock beautifully,I freeze in small portions)

*2 sticks of Celery

*2 Carrots

*1 Onion

*2 tablespoons Apple Cider Vinegar

*2 teaspoons Salt

*Herbs as desired

3/4 fill slow-cooker with Bones,add veggies and remaining ingredients,cover with water, and slow cook for 24hrs.Cool,strain and refrigerate.I now have an Instantpot pressure cooker which will do the broth in only 2 hrs!! A worthwhile investment as it has so many uses.

The cooked veggies and any meaty bits go into Portia's

dog mince.

I love the Turkey neck meat while it's still warm with Basil,Olive Oil and smoked Salt,but you do need time to pick it off the bones! ENJOY!!!