1. For full flavour, roast broth bones in a baking tray at 180 degrees C for until browned (30-40 minutes).  You  may skip this step
  2. Place bones into a large stock pot,  slow cooker or pressure cooker and just cover the bones with water
  3. Add apple cider vinegar and any herbs/spices
  4. Cover & if possible allow to stand at room    temperature for about an hour to allow the vinegar to draw out the minerals from the bones
  5. Cook as follows:

Slow Cooker / Stove top:

  • Bring to a boil and gently simmer on low heat (small to no bubbles)
    • 10-12 hours – beef & lamb
    • 8-12 hours – chicken

Pressure Cooker:

  • Cook  for 50 minutes for all broth types
  • Allow to cool.  Remove bones fat, meat and marrow by straining through cheesecloth