Roast Bones

Preheat oven to 425° Fahrenheit. Prepare cake pan and cover with aluminum foil. Add bones. Sprinkle with pepper and roast for 30-45 minutes turning occasionally. This process is what will give your broth its deep rich brown color.

Prepare Slow Cooker

Remove bones from oven and set aside to cool. Add bones to slow cooker (discard drippings). Arrange bones so they are on bottom of crock pot. Add remaining ingredients. 

Add Water

Fill crock pot 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 the ingredients sit for one hour. The apple cider vinegar will help pull the minerals out of the bones.

Cook

Put lid on crock pot and put heat setting on low to medium setting and cook for 24-48 hours. Cooking bones longer than 3 days can result in burnt broth. The ideal temperature for making bone broth is between 170 – 212 degrees Fahrenheit. Please note that a crock pot is recommended over a pressure cooker. Even though pressure cookers cook foods faster a Pressure cooker will reach temperatures of 250 degrees fahrenheit. Some proteins can’t tolerate the high heat produced by the pressure cookers/insta-pots and are therefore destroyed. Which completely defies the purpose of making a nutritious bone broth therefore I only recommend using a crockpot on low simmering heat when making bone broth.

Once your 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. I recommend these Ball plastic freezer containers. Bone broth keeps for 5 days in the refrigerator. It also freezes well and keeps for months in the freezer.