Apple cider vinegar (optional)
Bay leaf (optional)
Any kind of bones will work, even leftover bones from your meals
I prefer a mixture of lamb, beef, and chicken bones
Adding chicken feet (or any kind of animal feet) will help produce a strong thick broth if your bones are not gelatinous
In a crock pot or large stock pot toss in your bones.
Cover with water and add a splash of apple cider vinegar. (about 1-2 Tbs)
Let simmer for 24 hours, or set the crock pot to low.
Strain broth from bones, put the bones back into the pot and cover with water and another splash of apple cider vinegar and a few more feet.
Let lightly simmer for another 24 hours.
Strain broth from bones and store broth in glass jars.
Lasts 1-2 weeks in the fridge or 1 year in the freezer.
If freezing, make sure your jars are freezer safe and always freeze broth for 24 hours without the lid first to prevent the jars from cracking.
When serving yourself cooled broth, use about 1 part gelatinous bone broth to 2 parts hot water.
Add lots of salt to taste.