Bone Broth

5 lbs Bones (quality)
2 Celery Stalks
2 Carrots
1 Onion
1/2 C Parsley (fresh)
1/2 C Thyme (fresh)
6 Bay Leaves
2 T Peppercorn
2 t Salt
2 T Apple Cider Vinegar


  1. Preheat oven to 400.
  2. Using a baking sheet, lay bones, in a single layer. Drizzle olive oil over bones. Roast for 1 hour.
  3. When done, using a large stock pot, add bones (and oils produced from roasting. Cover bones with water, in pot.
  4. Add all of your vegetables (in big chunks) and herbs.
  5. Bring water to a boil.
  6. When boiling, add apple cider vinegar. Stir. Cover. Reduce heat and simmer for 12-24 hours. Stir occasionally.
  7. When broth is done, using a strainer, separate liquid from bones and vegetables. Store in the refrigerator.
  8. Done!