DR. KELLYANN'S BONE BROTH: 2 unpeeled carrots scrubbed and roughly chopped, 2 stalks celery including leafy part roughly chopped, 1 medium onion roughly chopped, 7 cloves garlic peeled and smashed, 3½ lbs. grass-fed beef (or chicken) bones (preferably joints and knuckles), 2 dried bay leaves, 2 t kosher salt, 2 T apple cider vinegar.
