Step 1

Arrange the bones in a single layer in a large roasting tray and place them in the oven at 450°F (232°C) for about 20 minutes, until golden brown. NOTE: This step is optional and followed to affect the end flavor of the broth.

Step 2

Place all the bones in a large stockpot. Fill with enough water to fully cover the material. Pour in optional vinegar.

Step 3

Bring the water to a boil, then reduce down to a simmer. Adjust the flame and pot lid to maintain a low simmer. Cook for at least 18 hours, and up to 72 hours. I tend to pull my batch after about 24 hours. Check periodically to ensure the water remains over the bones. Add extra water as needed.

Step 4

Let the broth cool slightly. If a layer of scum or film appears over the top, skim it off with a slotted spoon. Strain the broth through a fine-mesh strainer or cheesecloth. Store in glass jars in the fridge for up to 5 days or in the freezer for longer.