Step 1

Add the bones, apple cider vinegar, salt, and peppercorns to a large stock pot. Add about 3 quarts of cool filtered water, or just enough to cover the bones by a couple of inches.

Step 2

Bring to a boil and cook, uncovered, for 10 minutes. Skim off and discard any scum that has risen to the top.

Step 3

Reduce the heat to low and simmer, covered, for 2 hours for chicken and at least 4 hours for beef, lamb or pork.

Step 4

Add the remaining ingredients and bring to a boil. Cook, uncovered, for 1 hour, or until the liquid has reduced by about one-quarter.

Step 5

Use a fine-mesh strainer to strain the broth, pressing as much liquid from the bones and vegetable as possible before discarding them. Store the broth in a glass jar in the refrigerator for up to 1 week, or in the freezer for up to 1 year.

Step 6

Add the bones, apple cider vinegar, salt, and peppercorns to a large stock pot. Add about 2-3 quarts of cool filtered water, or just enough to cover the bones by a couple of inches.

Step 7

Secure the lid and cook on high pressure for 1 hour for chicken, or 90 minutes for beef, lamb, or pork bones.

Step 8

After the time is up, allow the pressure to release naturally for 10 minutes before turning the valve to venting and allowing the remaining pressure to release.

Step 9

Add the remaining ingredients and set the Instant Pot to sauté (or bring to a boil if using a stove top pressure cooker) Cook, uncovered, for 1 hour, or until the liquid has reduced by about one-quarter.

Step 10

Use a fine-mesh strainer to strain the broth, pressing as much liquid from the bones and vegetable as possible before discarding them. Store the broth in a glass jar in the refrigerator for up to 1 week, or in the freezer for up to 1 year.

Step 11

Place all of the ingredients into the insert of a slow cooker and cover with about 2 quarts of cool filtered water. Cook on low for 8-10 hours for chicken, and up to 24 for beef, pork, or lamb bones.

Step 12

Use a fine-mesh strainer to strain the broth, pressing as much liquid from the bones and vegetable as possible before discarding them. Store the broth in a glass jar in the refrigerator for up to 1 week, or in the freezer for up to 1 year.