DIY Bone Broth aka Liquid Gold

- Preheat oven to 350 degrees.

- Lightly grease a cookie sheet with some softened lard, then spread the 6S 100% Grass-fed Beef Soup Bones, vegetables, and herbs out on sheet. (you can substitute for any bones of your choice. lamb, chicken, pork etc.)

- Brush bones, veggies and herbs with melted lard then sprinkle generously with sea salt and pepper.

- Place sheet in oven and allow to bake at 350 degrees F until veggies and bones are nicely golden in colour. Approx. 20-30 mins. (Not all bone broth recipes call for these first 3 steps and while you can certainly skip them you really don't want to. Allowing the bones and veg to caramelize a bit on the outside gives an incredibly rich depth of flavour to your broth. You'll be so glad you did!)

- Place the whole mixture of bones, veg and herbs into a very large stock pot and fill the pot with water. (Stock pot should be of a size that your ingredients only fill half the pot.)

- Bring to a boil then reduce heat and simmer gently for at least 12 hours and up to 48 hours. Keep an eye on the pot throughout, adding more water near the end if necessary.

- Remove pot from the stove and allow to cool a little. While the mixture is still warm, pour through a sieve into clean jars. Store in the refrigerator or freeze to use later.

I can't tell you how long it will keep in the fridge because it never lasts long enough to go bad around here! lol I'm guessing about 7 days though.

It is important to note that you want to obtain the highest quality bones possible. To really benefit from the nutrient dense powerhouse that bone broth is you'll want to find grass-fed or pastured animal bones as they will be much higher in mineral content and nutrient density than bones from animals raised in feedlots or confinement systems.