Step 1

Place bones into a large stockpot or slow cooker and cover with water.

Step 2

Add apple cider vinegar to water prior to cooking. This helps pull out important nutrients from the bones.

Step 3

You can also add in sea salt, peppercorns, vegetables — such as onions, garlic, carrots and celery — and herbs like parsley and thyme for added nutrient value.

Step 4

Fill stockpot or slow cooker with filtered water to cover. Leave room for water to boil.

Step 5

Heat slowly. Bring to a boil and then reduce heat to simmer for at least six hours. Remove any scum as it arises.

Step 6

Cook slow and at low heat. Chicken bones can cook for 24 hours. Beef bones can cook for 48 hours. A low and slow cook time is necessary in order to fully extract the nutrients in and around the bone.

Step 7

Remove from heat and allow to cool slightly. Discard solids and strain remainder in a bowl through a colander.

Step 8

Let stock cool to room temperature, cover and chill.