4 quarts cold water ((reverse osmosis or filtered water is best))

4 large beef bones ((about 4 pounds), leftover bones and skin from 1 pastured chicken (ideally the chicken feet, too), or 4 pounds fish bones and head)

1 medium onion (chopped)

2 celery stalk (sliced 1/4 inch thick)

2 tablespoons coconut vinegar (or apple cider vinegar)

2 tablespoons fresh rosemary (or other herb of your desired flavor profile)

2 teaspoons garlic (finely chopped, or cloves from 1 head roasted garlic)

2 teaspoons Redmond Real Salt (fine)

1 teaspoon ground dried thyme (fresh leaves)

1 tablespoon gelatin (grass-fed per 2 cups broth )

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