Sort ingredients
shumentum
QR Code
Listen
Pdf
Place all ingredients into slow cooker and add enough cold water to cover the bones. Cook on low for 6 hours.
Allow to cool, remove bones, then strain liquid into a large bowl. Place in fridge to cool completely. Once cooled, scrape off the layer of congealed fat on top and discard.
Use within 3 days or freeze in small portions (about 1 cup each).
Place bones into a very large stockpot with the vinegar and enough cold water to cover the bones. Bring to the boil, add remaining ingredients, reduce heat and simmer gently with lid on for 6 hours.
Allow to cool, remove bones, then strain liquid into a large bowl. Place in fridge to cool completely. Once cooled, scrape off the layer of congealed fat on top and discard.
Use within 3 days or freeze in small portions (about 1 cup each).