Preparation

Butcher – Preparation/Method

1. Preheat oven to 200°C. Rinse bones and pat dry, arrange in a single layer on a rimmed oven tray. Roast bones for 30 mins.
2. Discard drippings and fat, or reserve for another use. Transfer roasted bones to a 6 ltr slow cooker, and add water and apple cider vinegar. Cover, and set to high.
3. Simmer on high for 12 hours – occasionally skimming any foam from the surface during the first 1 - 2 hours.
4. After 12 hours, reduce to low. Add carrots, onion, celery, and garlic, and cook a further 6 hours. Turn off slow cooker and cool 1 hour.
5. Strain the broth into a large bowl and discard vegetables and bones. Divide broth into 1/2 litre jars, or vac-pack into 1/2 litre pouches, and refrigerate immediately to cool.
6. Refrigerate broth for up to 4 days, or freeze for up to 3 months.

Customer – Instructions for Preparation

1. Gently heat bone broth and season to taste with salt and pepper.

Serving Suggestion

• Sip as a broth, use as a base for soups, or as a substitute for water when cooking rice or quinoa.