Step 1

In an 8 QT slow cooker, cover the bottom with all the vegetable ends, the onion, and the garlic.

Step 2

Add the meat bones and pour the vinegar over the bones—season with salt or vegetable broth seasoning and pepper. Then throw in the fresh sprigs.

Step 3

Cover everything with water but leave about 1-inch space between any liquid and the pot's rim or fill the pot to its maximum capacity.

Step 4

Throw in the vegetable bouillons (optional)

Step 5

Cook on low for 8 to a maximum of 24 hours.

Step 6

When ready, allow the broth to cool. Remove the big pieces of meat with a large slotted spoon, then strain the stock into a large bowl. Transfer the liquid to airtight containers and refrigerate up to 4 days or freeze up to 6 months.

Step 7

Immediately enjoy the meat bones or peel off the soft meat and enjoy in casseroles, omelets, etc.