Fill pot 3/4 full with filtered water and any optional herbs and vegetables. Cook on medium-high until bubbling, then reduce heat to low and allow to simmer, covered, 4-8 hours. When done, allow to cool then pour broth through a strainer and transfer to mason jars to store in the fridge.
The terms 'broth' and 'stock' are often used interchangeably, and can be confusing when trying to figure out the correct form to use for gut healing. In the GAPS Introduction Diet, the important part is that we use bones that still have the meat and bones on them, and that we don't simmer for an long amount of time.
I call this 'broth' as in 'meat broth' but some people call this 'meat stock'. When we simmer our broth for a shorter amount of time, less histamines are produced. Many GAPS people have trouble with histamines, though this intolerance is usually healed when the gut is balanced again.
Since we keep the skin and meat on the bones (rather than eating it off, and then making stock out of the leftover bones) our broth is more rich in protein and fats than it would be otherwise.
Recipe by Cara Comini of Health Home and Happiness. Visit us at healthomeandhappiness.com