Preheat oven to 425 degrees. Prepare cake pan and cover with aluminum foil. Add bones. (find bones for making broth here) Sprinkle with pepper and roast for 30-45 minutes turning occasionally. This process is what will give your broth its deep rich brown color. Remove from oven and set aside to cool

Add bones to crock pot or slow cooker (discard drippings). Arrange bones so they are on bottom of crock pot. Add remaining ingredients. 

Fill with water making sure all bones and vegetables are covered. Note: adding too much water is the  most common mistake of making bone broth. 

Let sit for one hour. The apple cider vinegar will help pull the minerals out of the bones.

Put lid in place and put setting on high until it reaches a boil then turn heat down and simmer on low for 24 - 48 hours. Cooking bones longer than 3 days can result in burnt broth. 

Once your bone broth is done cooking turn off the heat and let cool. While cooling down remove bones and vegetables with slotted spoon and place in a plastic bag to discard. 

When broth has cooled strain liquid and put into containers. 

Bone broth keeps for 5 days in the refrigerator. It also freezes well and keeps for months in the freezer. 

ENJOY!