Bone broth can be an amazing tool to access a lot of nutrients that are harder to get from other foods. It can especially helpful for those dealing with issues that are a result of low resources.

In a crock pot, add:
• 4 quarts water
• 1 teaspoon salt
• 2 tablespoons apple cider vinegar (This helps pulls nutrients out of the bones)
• 2 large onions, unpeeled and coarsely chopped
• 3 celery stalks, coarsely chopped
• 1 bunch fresh parsley
• 2-3 garlic cloves, lightly smashed
• 2-4 lbs. meat or poultry marrow bones (ask Whole Foods for organic marrow bones as they often have them in the back)
• (Optional) 2-4 organic free-range chicken feet. It may appear strange to see chicken feet floating around in your crock pot, but chicken feet are an amazing source of collagen and can lift nutrient levels a lot of organic chicken feet are available to you.

Cook on high until it comes to a simmer and then reduce to low and cook for 12-36 hours. I find that if I cook it for closer to 36 hours, it has the best flavor.
Run through a strainer to leave only the broth. You can discard the rest or use it in a soup. The marrowbones can be stored in the freezer and used more than once (Though I do like to use at least some new bones each time I make broth.)
I like to store an amount in the fridge that I will use up within about 7 days. The rest I store in the freezer. I fill ice cube trays to freeze the broth and then dump them into glass storage containers and keep in the freezer. That way, each morning, I can pull out 5 or 6 ice cubes and heat them on the stove to make a cup of broth.
The first time you drink bone broth, your whole goal should be just to drink it. You may or may not love the flavor. But if you can drink it a few times, and your body starts to realize all the amazing nutrients found in it, your taste buds will start to change and you will really love it.