4 cloves organic garlic
1-2 gallons filtered water
Sea salt and pepper to taste
2 tbsp apple cider vinegar
- Put all ingredients in slow cooker overnight or longer and set to low (8-24 hours).
- In the morning, strain broth and refrigerate in separate glass containers.
- Once it is chilled remove the fat and save it other uses.
- Drink the broth or use it for a base for soup.