Long before bone broth was trendy, it was just dinner. Every culture has a version of it because every culture eventually figured out that the most nourishing parts of an animal aren’t the ones you usually think of.

The basics

• 2-3 lbs grass-fed beef bones (or a whole chicken carcass)
• 1 tbsp apple cider vinegar
• 1 onion, halved
• 2 carrots and 2 celery ribs, roughly chopped
• A small handful of peppercorns and a bay leaf
• Filtered water to cover

How to make it

Add everything to a large pot or slow cooker. Cover with cold water and let it sit for 30 minutes, the vinegar helps draw minerals out of the bones. Bring to a gentle simmer and let it go low and slow: 12-24 hours for chicken, 24-48 hours for beef. Strain, cool, and store.

A good broth should jiggle like jello when it’s cold. That’s the gelatin you came for.

How to use it through the week

Sip a warm mug in the morning. Cook your rice and grains in it. Use it as the base for any soup, stew, or pan sauce. A jar in the fridge means a nourishing meal is always twenty minutes away.