Stores carry bone broth, but it is also very easy to make at home.
A simple way to make it is to save bones from other meals. For instance, a chicken carcass may make a good basis for a bone broth.
Many butchers and meat sections at grocery stores also sell any bones that they have available.
To make homemade bone broth, try the following recipe:
1 gallon of water
1 ounce of vinegar (apple cider recommended)
3–4 pounds of bones and tissues
Boil the ingredients together in a large pot or slow cooker, then reduce to a simmer for 10–24 hours before letting it cool. Strain through a cheesecloth and pour into smaller containers for storage. (To save time bring to a boil and then cook on low for 3 hrs in a pressure cooker.)
It might also help to add 1 tsp Himalayan salt, a tablespoon of apple cider vinegar, celery, onion, and spices such as sage or thyme to give the broth more flavor.
After making a big batch of broth, store it in smaller containers in the freezer. Heat these smaller containers as needed, and the broth will last longer.
[Making bone broth](https://www.medicalnewstoday.com/articles/323903?fbclid=IwAR1y9rZR06u9LDIRzpLTOiGxRdODf_H4Efe-pVOOoqdzE7OJ-_pdeimbmzw)
Dining and Cooking