To make Bone Broth you need,
Bones (any kind as long as they are organic)
Water… bottled or filtered… never tap.
Any herbs or spices you like including salt and pepper.
A little olive oil or melted butter or coconut oil.
Apple cider vinegar
A big pot.
Drizzle the bones with the oil or fat and Roast the bones at 200 degrees for about 40 min.
Put roasted bones in your bot. Cover with water and add about 150 mill of the apple cider vinegar. Bring to boil and then turn right down to a low simmer.
Allow to simmer for about 18 to 24 hours. You can add some more water over the day if it cooks to low but this should not be a big problem because the heat should be low enough to preserve most of the water.
Any time after about 12 hours add any salt pepper or herps you like. (An hour or 2 before the end you can also add some carrots, celery and the like if you want. Personally, I don’t bother)
After 24 hours of cooking strain the bones so only the broth passes through, (a few small bits might also pass through, that is fine).
Because of the gelatine in natural bone broth when it cools at room temperature it will have a very gelatinous texture. If stored in the fridge it will form a very firm jelly.
Another bonus you get from Bone broth is the fat that will separate out to the top when it cools. This makes a wonderful cooking fat.