This can be made either in a stock pot, slow cooker, or pressure cooker. See the instructions for additional information.
Preheat your oven to 350F.
Place bones on sheet pan and place in oven.
Bake for 30 min. or until any meat on outside of bones has browned nicely.
Place bones in cooking vessel (stock pot, slow cooker, or pressure cooker)
Stock pot method - cover bones with water. Add salt and apple cider vinegar. Turn on stove and cook to boiling. Turn down temperature to low/simmer and cook for 6-8 hours, watching water level. Add water as needed to keep level above bones.
Slow cooker method - cover bones with water. Add salt and apple cider vinegar. Turn on slow cooker to low and cook for minimum of 24 hours, up to 48 hours. Watch water level to ensure the bones are covered during cooking process.
Pressure cooker method - cover bones with water. Add salt and apple cider vinegar. Place lid on cooker and ensure vent is turned to pressure. Select high pressure and cook for at least 35 minutes. Slow release pressure (minimum 30 minutes)
Once your cooking method has completed, strain liquid from bones and place in container(s) for storage.
Bone broth stores very well in the freezer. You can put in large containers or use ice cube trays to make frozen broth to store in freezer bags for later use.