Directions Start with good bones. This can be beef, pork, chicken, lamb and, don't forget the fish or shellfish! You can use just one or a mix of any but for this recipe we're focusing on beef. Note that broth made from industrially-raised animal's bones tends to never gel, no matter how long you cook it.The chicken feet and herbs and veggies are optional. Want to make just Chicken Foot Stock?The beef bones should be a mix of meaty and high-connective tissue bones but also, whatever you have on hand can work!STOVE TOP INSTRUCTIONS:Place the knuckle/marrow bones in a very large pot with water and vinegar. Let stand for at least one hour. During this time you can roast the meaty soup bones if preferred in a 400 degree oven until well-browned (about an hour, flip halfway through). Add these bones to the pot, along with any fat and scrapings from the roasting pan. Add any veggies and additional water to cover, staying 1 inch below the pot's rim.Bring to a boil. Remove any scum that floats to the surface with a spoon. Reduce heat to a simmer. Cover with the lid slightly ajar.Simmer for at least 12 hours and up to 72 hours.Remove large bones with tongs and strain. Cool in the fridge and store in the fridge for 5 days or freeze. Optional: remove the fat on the surface for cooking.6QT SLOW COOKER INSTRUCTIONS (or use a roaster to make more at once):Place the knuckle/marrow bones in the crock with water and vinegar. Let stand for at least one hour. During this time you can roast the meaty soup bones if preferred in a 400 degree oven until well-browned (about an hour, flip halfway through). Add these bones to the crock, along with any fat and scrapings from the roasting pan. Add any veggies and additional water to cover, staying slightly below the crock's rim.Cover and set on Low for a minimum of 24 hours and up to 72 hours.Remove large bones with tongs and strain. Cool in the fridge and store in the fridge for 5 days or freeze. Optional: remove the fat on the surface for cooking.SEMI-FAST METHOD USING A 6QT INSTAPOT:With the recipe, you won't be over-cooking the veggies and getting an off-flavors but you will be cooking the bones for a nice, long time.Optional: Roast the meaty beef bones on a rimmed baking sheet in a 400 degree oven until well-browned (probably about an hour, flip halfway if you can).Transfer everything on the baking sheet to the IP and add chicken feet, vinegar and fill with water so not more than 2/3 full (not past the fill line). Use the Sauté function to bring the broth to a boil and then remove any scum with a slotted spoon.Once de-scummed, cover and lock lid with the pressure-release valve closed and cook on High for 120 minutes (this is the ideal length of time, you can do 30 min if you are in a hurry).Naturally release the pressure. DO not adjust the steam valve. This will take about 90 minutes. (again, you can speed this process up if you must.)Add the onion and carrots and cook on High for 120 minutes with the pressure-release valve closed.Naturally release the pressure. DO not adjust the steam valve. This will take about 90 minutes.Remove large bones with tongs and strain. Cool in the fridge and store in the fridge for 5 days or freeze. Optional: remove the fat on the surface for cooking.How to Use ItYou have broth, now what?Sip it like coffee in the morning but it's even better as a night cap to help calm your body and get you ready for bed.Use it to flavor grains and mashed potatoes (freeze the broth in an ice cube tray for small ready-to-use portions)Use it to cook rice or any meats/veggies.Turn it into soup or stew.FLAVOR FUN! Once you have your broth, you can start to experiment with different flavors, here are some ideas to help get you inspired:turmeric + garlic + gingerginger + cayenne + lemonbasil + anise + cinnamonshiitake + sage + shallotblack pepper + thyme + turmericrosemary + sage + thymejalapeno + sea saltmushroom powders like shiitake + red boat fish sauceRECIPE NOTES:Water should start cold because slow heating also helps to bring out flavors.Vinegar should also be added at the beginning in order to extract calcium.Salt should be added at the end since it will concentrate during simmering and potentially become too salty. Try Red Boat fish sauce in place of salt for a more umami finish!Save your onion & carrot tops and scraps in a bag in the freezer and then use those for your broth (unless you have pigs, then feed those bits to them).Pro-tip: leave the celery out - according to a chef friend, celery can create off-flavors.Do you find that broth is hard on you? You could be sensitive to the glutamic acid that is released - try cooking for a very short time, only 2-3 hours on the stove top and you may notice an improvement.