Leaky Gut Bone Broth
  1. Combine bones, water and vinegar in a pot, bring to a boil, remove any scum that has risen to the top and reduce heat.
  2. Simmer 4-6 hours for fish or shellfish, 6-48 hrs for poultry, 12-72 hrs for beef or lamb, the longer the better so that more gelatin and nutrients are released into the liquid.
  3. Add the vegetables, spices and herbs for the last hour of cooking.
  4. Strain through a sieve and discard the bones and vegetables. If uncooked meat was used to start with, you may reserve the meat for soup or salads. If you wish to remove the fat, use a gravy separator while the broth is warm, or skim the fat off the top once refrigerated.
  5. Cold broth will gel when sufficient gelatin is present. Broth may be frozen for months, or kept in the refrigerator for about 5 days.
  6. Broth can be used in soups, stews, braised dishes, sauces, or gravies.
  7. It can also be sipped as a warm drink, especially nice with a squeeze of lemon and a little sea salt.