Instructions
1 Prepare Bones
Place bones in a large stockpot or slow cooker and cover with water. Add apple cider vinegar and let sit for 15–20 minutes to help extract minerals.
2 Add Veggies & Herbs
Add onion, carrots, celery, garlic, ginger, thyme, peppercorns, and a pinch of salt.
3 Simmer
Bring to a gentle boil, then reduce to a simmer. Cook for 12–24 hours (slow cooker: low 12–24 hrs), skimming foam occasionally.
4 Add Saffron
In the last 15–20 minutes of cooking, add Saffron Threads steeped in warm water. This preserves the delicate aroma and therapeutic properties.
5 Strain & Store
Remove bones and vegetables, strain broth into jars. Store in the fridge up to 5 days or freeze for later.
6 Serve
Sip warm as-is or use as a base for soups, risottos, or stew.
Enjoy it warm on its own or use it as a base for soups and stews. It’s a simple, grounding staple to keep on hand all season long.
