During the siege of Paris, when vegetables and meat were scarce, a doctor named Guerard put his patients on gelatin bouillon with some added fat and they survived in good health. - Kristen Michaelis
1. Find the most impeccable nutrient-dense, grassfed bones possible: knuckle, soup, marrow, ligaments, tendons for bison/beef/lamb and frames & feet for poultry.
2. Slow roast bison/beef/lamb bones at 225 degrees F for several hours (5-8) in a clay soup pot and enjoy a meal; save the carcass from poultry meals.
3. Add filtered water to the bones and add an organic lemon (whole lemon for bison/beef/lamb & half of a lemon for poultry).
4. Let the bones sit in the lemon water for an hour for bison/beef/lamb and half an hour for poultry.
5. Cook on medium low or whatever low temperature needed to create a “glug, glug, glug” movement of the water.
6. Cook several hours or up to 3 days. Add water as necessary.
7. Strain the broth through organic cheese cloth into glass jars for storage; freeze extra jars for later use
8. Drink daily for supreme health and/or add to recipes.