2 pounds each of marrow bones and soup (knuckle) bones from grass-fed cows
1 tsp. thyme (optional)
1 bunch of Parsley
Wash the bones in running water. You can roast the bones now for more flavor.
Then place the knuckle and marrow bones in a large pot with the vinegar and cover with clean, filtered water.
Meanwhile, place the meatier bones in a roasting pan and brown at 350 degrees (about 15 minutes).
Add the browned bones to the pot (along with any fat that is left in the pan).
Add the chopped onions, carrots and celery sticks. It is important not to overdo it on the vegetables as that can lead to a very bitter finished product.
Add additional water if needed, but be sure to leave a room at the top of the pot (about 1 inch) for the stock to expand.
Bring to a boil, and then remove any scum that comes to the top with a spoon. Reduce the heat to a low simmer, add the thyme, cover the pot tightly, and allow it to simmer for a minimum of 24 hours.
Just before finishing, add one bunch of parsley and simmer for 10 more minutes. Parsley adds additional nutrients and will help to alkalize your stock.
At this point, remove all the bones and vegetables, strain, and refrigerate. Once it is chilled you can skim off the fat, place in separate containers and refrigerate for up to a week, or freeze indefinitely. You'll lose about a quart to evaporation.
I set up Flex Health & Wellness in 2010 in my quest for educating people and raising awareness about organic and sustainable living and eating. Over the years I have helped thousands of people in the Lebanon, Lancaster and Dauphin area experience a transformation in their overall well being.