My two favorite red pots are simmering this morning on the stove as I prepare a chicken bone broth. I have found that the secret is in the slow/low cooking for days. It takes a long time but it is worth it for your health! So many of you have asked me how I do it. I use these beautiful, heavy porcelain pots. I prefer that to stainless steel because I know there won’t be any leaching of heavy metals to the broth. I cook the meat until it is soft enough to come off the bones and I use that meat for soup. I then put the bones into a pot of water, apple cider vinegar (about a 1/4 cup), celery, onions, seaweed and garlic. The heat needs to be very low. A crock pot low is too high. There you have it! Once you see a foam of sorts rise to the top I will remove that. I also use Pink Himalayan salt.
Easy and very nourishing. It will remineralize your bones, teeth and cells for more beautiful function in your body. Remember whatever you do use ONLY organic bones. Otherwise you are concentrating the chemicals from standard chicken or beef found. You do not want that!