Medicinal Shilajit Bone Broth or Veggie Broth

• 4 Pounds Beef/Bison Bones (Grass fed) (Exclude if Vegan / Vegetarian)
• 2 Carrots
• 1 Leek
• 1 Medium Onion
• 1 Garlic Head
• 2 Celery Stalks
• 2 Bay Leaves
• 2 Tablespoons black pepper
• 12 Cups water
• 2 Grams of Shilajit

Directions

Place bones, leeks, carrots, onion, and garlic in a roasting dish/plan and roast in oven at 450°F for 20 minutes. Add the roasted ingredients, and the rest of the ingredients, except for the Shilajit, in a large stock pot. Cover pot and bring to mild boil, then cook with lid slightly vented. Simmer for 8 to 12 hours, occasionally stirring. Optional: repeat another 8 to 12 hours the next day to make the broth richer. Add more water if needed to ensure bones and veggies are fully submerged. Remove pot from heat and let cool slightly. Strain broth with sieve and let cool until slightly warm. Add Shilajit and stir until it is fully dissolved. The broth is ready to drink. Store remaining broth in fridge!