Prepare the bone (optional step): To get optimal flavor all bones (except fish bones) should be roasted before making broth.

Place bones on a lined cookie sheet with side and lightly salt. Roast in the oven at 400°F (200°C) for 40 minutes.

Tip: Save all the bones (and skin, fat, joints and cartilage) on any type of meat. Put them in a plastic bag in the freezer and save until you have enough bones to make a broth. These could be from a roasted chicken, t-bone steak, or leg of lamb. I keep two bags in my freezer, one for poultry bones and one for beef, lamb, pork etc. bones. These bones do not need to be roasted when making broth since they have been perviously cooked.

Add Bones, Apple Cider Vinegar and Water: To a large stock pot add roasted bones or saved bones from freezer. The saved bones don't need to be thawed. (For chicken bone broth, I usually save the bones from about three whole roasted chickens before I make broth.)

Add about a tablespoon of apple cider vinegar to the pot.

Add enough filtered water to just cover the bones. If you add too much water your broth won't gel properly. It is still usable but won't carry the same flavor that adding just enough water will.

Bring to a Boil: Bring the pot of bones, apple cider vinegar and water to a boil.

As it begins to boil, foam may rise to the top of your stock pot. Skim the foam off to get the clearest broth.

Add Vegetables and Seasonings: After skimming turn down heat to a slow simmer. Add any vegetables, herbs, or seasonings to the broth. Carrots, onions, celery, garlic, thyme, bayleaves and peppercorns are all popular choices.

Always wait until the end if you want to add salt. I usually wait until I'm using the broth to salt it.

Tip: Save all vegetable scraps such as, carrot peelings and tops, onion scraps, bits of celery, etc and add them to broth instead of whole veggies. This will still add nice flavor and color to the broth, and will save your money.

Cook Time: Cook time will vary depending on the type of bones you are using. To get the most nutrients extracted from the bones, cook for the long time. If you are interested in a clearer broth cook for less time.

Simmer bones on stove for 12-48 hours. Poultry: simmer on stove for 12-24 hours. Beef, lamb, pork, etc.: simmer for longer; 24-48 hours.

Fish: stock is a little different. Don't boil it at all. Only keep at a light simmer for 45 minuses to no more than 1 hour. Add water as needed throughout the cooking time to keep it just covering the bones.

Strain Broth: Once the broth has finished cooking, allow to cool then strain broth using a fine mesh strainer, cheesecloth or a flour sack towel into glass jars. Pint or Quart Mason Jars work well for this.

Tip: A fine mesh strainer is the easiest to clean.

Store Broth: Store broth in the refrigerator for up to 5 days. If you want to keep for a longer time, freezer in plastic containers. When properly sealed, the broth should keep around 3 month or more in the freezer.

If you have the equipment and or skills you can also pressure can bone broth to make it shelf stable or even freeze dry it.