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To a large pot add bones that you chopped up, either cutting them in smaller pieces or adding incisions. Be sure to use bones that still have a bit of meat on them. We used about 30 oz (850 g) of bones from a lamb shank. You can also use chicken bones, beef bones, etc. Fill the pot until the bones are completely covered. For 30 oz of bones, we used about 12 cups (2.8 l) of water. Add some salt and apple cider vinegar. The acidity of the vinegar helps break down the collagen. Alternatively, use lemon juice. Bring to a boil, then reduce the heat. Cover with a lid, leaving it just a little ajar, and let simmer for 10 to 12 hours. The volume should reduce by about 1/3, giving you about 8 cups of bone broth. Optionally remove the lid to reduce the liquid even further to get a richer broth. Remove the bones, the meat should fall off easily. Don't throw it out, it's delicious and you can make a nice meal by combining the meat with some of the broth. Just be careful in case there are some smaller pieces of bone in the meat. Strain the broth and season to taste. Enjoy! # Meal Prep Tip You can freeze the broth in jars. Make sure to leave some space in the jars, so that the liquid can expand in the freezer. It will easily keep for 2 months or longer. When cold, the broth may gelatinize due to the collagen. It will liquify again when reheating.
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