Wash all bones
Pan roast all bones in the oven for 30 minutes.
Once roasted, place all bones into a large pot and pour enough filtered water in the pan to completely cover the bones.
Add ACV and allow it to sit for a further 30 mins before cooking.
Now you are ready to cooking! Chop and add all vegetables and herbs to the pot and bring to a rigorous boil.
Once boiled, bring to a simmer and let for 6-8 hours checking on it every couple of hours.
Remove from heat & sieve all contents from the pot leaving you with an aromatic broth.
It is really important that you do not miss steps 2 & 3. Allowing the bones to sit in filtered water and vinegar allows the acid to draw all of the nutrients out of the bones into the water.
Good grass-fed organic bones will have very minimal to no impurities float to the top during the simmering process but for some bones you may experience a frothy layer rise to the top. Remove this.
I will occasionally add some additional herbs in the last one hour of simmering for an extra flavour punch.
In regards to animal bones, I tend to use chicken bones but I have also used lamb and beef and they are just as sufficient.
You will know when you have created a great broth when you check on it in the fridge a couple of hours and it has a gelatinous (jelly-like) texture.