1) Use only filtered water. Unfiltered water is full of chemicals, such as chlorine and fluoride that will ruin the taste of the broth.
2) Always add the specified amount of unfiltered apple cider vinegar to your broth one-half hour to one hour before you start heating it. The vinegar will help the bones and cartilage release their nutrients into the broth.
3) Use only bones, meat and trimmings from grassfed beef, or free range poultry. They are much more nutritious, and will give a better flavor to your broth.
4) Use only organic, or the equivalent) vegetables. Non-organic vegetables are often full of pesticides, which will transfer into your broth, ruining the taste. Organic vegetables are also much more nutritious, and flavorful.
5) Use only good, natural, unrefined sea salt. Factory salts have been stripped of minerals, and often have other ingredients added to them such as sugar and aluminum, which have no place in your broth. Natural sea salt will add natural minerals and tastes much better. Two excellent brands are RealSalt® and Celtic Sea Salt®.
6) Be sure to remove the scum from the broth as it rises to the top with a skimming spoon designed for that purpose.
7) When the broth is ready and has cooled somewhat, strain it through a fine mesh stainless strainer into quart size mason jars, then refrigerate overnight. The fat will rise to the top, solidify, and act as a seal that will preserve the broth. Remove the fat before heating the broth.
8) Fresh broth should be kept in the refrigerator and used within a week of the time it was made. It is safest to bring it to a full boil when reheating it.
9) Use the proper equipment. You will need a large stainless steel stockpot, a large stainless steel skimmer, lots of quart size mason jars, and a stainless steel strainer that covers the opening of the jar.
