1. Roast bones in the oven for 30 minutes at 350°F for extra flavor (this step optional).

2. Place bones in a soup pot or Crock-Pot and cover with water plus an extra 2 inches of water above the bones. Add a few capfuls of apple cider vinegar to extract minerals and let sit for 1 hour for beef, lamb, pork or venison bones; 30 minutes for chicken, turkey or fish bones.

3. Turn heat to high; once the water is boiling, skim off the brown layer that forms on the surface of the water. Turn heat down to lowest setting. Simmer beef, lamb, pork or venison bones for 48 hours; chicken or turkey bones for 24 hours; fish bones for 12 hours.

4. Extract warm bone marrow with a chopstick or skewer and add to the broth. Strain warm broth through a fine-mesh sieve or simply remove and discard the bones. Broth can be stored in the fridge for 2–4 weeks.