For a richer flavor, roast the bones first. Preheat your oven to 400F. Arrange the bones in a roasting pan or on a parchment-lined baking sheet. Place on the middle oven rack and roast for 30 minutes.
Place the bones in a large stock pot. Pour in cool filtered water until it covers the bones by about 1 inch.
Add the apple cider vinegar to the water and let the bones sit, without heating, for 30 minutes. The vinegar will help draw more nutrients out of the bones.
Chop the vegetables whatever size you like and add them to the pot, along with salt, pepper, and your choice of herbs and spices.
Bring the pot to a boil over medium-high heat. Once it’s rapidly boiling, reduce the heat to low and cover almost all the way.
After the first few hours of simmering, your broth may have a layer of foam on the surface. Use a large spoon to remove the foam and discard it. (Organic/grass-fed bones will produce less foam.)
Continue to simmer, covered almost all the way, for 24-48 hours. (24 hours is usually enough for poultry bones.)
If using garlic and/or parsley, add during the last 30 minutes of cooking.
Let the broth cool. Using a metal strainer, strain the cooled broth into resealable containers. Store in the fridge for up to 5 days. Your broth can also be frozen for later use.
Note #1: We strongly recommend using bones from an animal that was organically raised. (And if you choose beef bones, use bones from grass-fed cattle.) Animals that have been organically raised are less likely to contain antibiotic, hormone and pesticide residues.
Note #2: Ask your butcher for bones that still have connective tissue attached. This will increase the collagen content of your broth.
Note #3: After your broth has completely cooled in the fridge, a layer of fat will form on the top. Use a slotted spoon or a fork to remove it. The remaining broth will have a gelatin-like consistency at room temperature (because of the collagen) but will return to a liquid when you reheat it.