Bone Broth: Beef, Chicken, or Fish

prep time: 10 minutes cook time: 1 to 3 days yield: 4 quarts (1 cup
per serving)

Nothing could be easier to make than this broth. Once
you get all the ingredients in the slow cooker, it does
all the work for you. The longer you cook the broth,
the thicker and more nutritious it will get. If you roast
the beef bones before making the broth, they will
create a darker, more flavorful broth (see note below).
You can use this broth to make soups and sauces or
drink it as a nourishing beverage.

4 quarts cold water (filtered or reverse-osmosis water
is best)
4 large beef bones (about 4 pounds), or leftover bones
and skin from 1 pastured chicken (ideally with the
feet), or 4 pounds fish bones and head
1 medium onion, chopped
2 stalks celery, sliced ¼ inch thick
2 tablespoons coconut vinegar or apple cider vinegar
2 tablespoons fresh rosemary or other herb of choice
2 teaspoons finely chopped garlic
2 teaspoons fine sea salt
1 teaspoon fresh or dried thyme leaves