Name: Gut-Healing Bone Broth
Yield: About 2 quarts
Ingredients: 2 lbs mixed beef and/or chicken bones (marrow bones, knuckles, feet — joints and connective tissue are key); 2 tablespoons apple cider vinegar; 1-inch piece fresh ginger, sliced; 1-inch piece fresh turmeric, sliced (or 1 teaspoon ground turmeric); 4 cloves garlic, smashed; 1 tablespoon whole fennel seeds; 1 teaspoon whole peppercorns; 1 bay leaf; Filtered water to cover (about 10-12 cups); Sea salt to taste

A slow-simmered, nutrient-dense broth specifically designed for digestive comfort. This version is gentler and more focused on gut-soothing ingredients than the bone broths in Chapter 3.

Ingredients

2 lbs mixed beef and/or chicken bones (marrow bones, knuckles, feet — joints and connective tissue are key)
2 tablespoons apple cider vinegar
1-inch piece fresh ginger, sliced
1-inch piece fresh turmeric, sliced (or 1 teaspoon ground turmeric)
4 cloves garlic, smashed
1 tablespoon whole fennel seeds
1 teaspoon whole peppercorns
1 bay leaf
Filtered water to cover (about 10-12 cups)
Sea salt to taste

Method

If using raw bones, roast them first: spread on a baking sheet and roast at 204°C (400°F) for 30 minutes until browned. This step is optional but adds depth of flavor.
Place the bones in a large stockpot or slow cooker. Add the apple cider vinegar and enough water to cover by 2 inches. Let sit for 30 minutes — the vinegar helps draw minerals from the bones.
Add the ginger, turmeric, garlic, fennel seeds, peppercorns, and bay leaf.
Bring to a gentle simmer (not a rolling boil). Skim any foam that rises to the surface in the first hour.
**Stovetop**: Simmer on the lowest setting for 12-24 hours, adding water as needed to keep bones submerged.
*Slow cooker:** Cook on low for 24 hours.
Strain through a fine-mesh strainer. Season with salt to taste.
Let cool, then refrigerate. The broth will gel when cold — this is a sign of high gelatin content, which is exactly what you want.
*Suggested use:** Drink 1 cup warm each morning on an empty stomach, or use as a base for soups.

Notes

The ginger and fennel are included specifically for digestive comfort — both have traditional use as digestive aids.
Turmeric adds anti-inflammatory properties. Pair with black pepper for better absorption.
The gelatin from properly simmered bones is the key component — it's made of amino acids (glycine, proline, glutamine) that support the intestinal lining.