Place bones into a large stock pot and cover with water.
Add two tablespoons of apple cider vinegar to water prior to cooking. This helps to pull out important nutrients from the bones.
Fill stock pot with filtered water. Leave plenty of room for water to boil.
Heat slowly. Bring to a boil and then reduce heat to simmer for at least six hours. Remove scum as it arises.
Cook slow and at low heat.
- Chicken bones can cook for 24 hours.
- Beef bones can cook for 48 hours.
- A low and slow cook time is necessary in order to fully extract the nutrients in and around the bone.
You can also add in vegetables, such as onions, garlic, carrots and celery, for added nutrient value.
After cooking, the broth will cool and a layer of fat will harden on top. This layer protects the broth beneath. Discard this layer only when you are about to eat the broth.