3-4 lbs Beef bones (other bones may be used as well)
1 tsp Salt
¼ cup Apple cider vinegar
3-5 quarts Cold water
Add all ingredients to the crockpot. Using a crockpot is often a great way to make bone broth since it takes so long to cook. 8½ quart slow cooker (Crockpot) can hold about three pounds of bones. Adjust your measurements above based on the crockpot size to ensure the water covers the bones by at least an inch.
Leave at least an inch between the water level and the top of the pot since the water will not evaporate as quickly as with a stockpot. Ensure the lid is weighted down and that simmering can’t move the lid around or you will have water everywhere.
Put the slow cooker on high until it gets going then low is fine.
Ensure the crockpot remains hot, though not at a rapid boil. It is important to maintain adequate temperature to maintain the health of the food while cooking.
Add water as needed during the cooking process to ensure the bones remain covered.
After 48-72 hours turn off the crockpot and let the broth start to cool. Remove the bones and any strain the broth. Pour into storage containers and allow to cool before refrigerating.
You may use a variety of beef bones (roasted meaty and non meaty) so you get a little meat and good roasting flavor, though for maximum nutritional benefit I do not roast the bones for bone broth. When making a bone broth, do not add any vegetables. They will turn to mush by the time the bone broth is ready. If you want to turn it into a soup or add vegetables to your stock do that in the last few hours of cooking.