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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.
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