Preheat oven to 400°F (205°C)
Roast bones (optional but recommended): spread bones on a sheet pan and roast 30–60 minutes until browned
Transfer bones to a large stockpot or slow cooker
Add enough cold water to cover bones by 1–2 inches
Add 1–2 tbsp apple cider vinegar (optional)
Add aromatics: 1 chopped onion, 2 chopped carrots, 2–3 chopped celery stalks (optional)
Add herbs/spices: 2–3 bay leaves, 1 tbsp black peppercorns, 1–2 tsp salt (start light)
Add garlic and fresh herbs (optional): add only in the last 1–2 hours if using
Simmer on stovetop: bring to a gentle simmer, then reduce to low; skim foam as it rises
Simmer time:
Beef/pork bones: 8–24 hours
Chicken bones: 6–12 hours
Slow cooker option: cook on low 8–24 hours, keeping it at a gentle heat
Add meat scraps (optional): add in the last 1–3 hours if you want more flavor
Strain broth through a fine-mesh sieve
Cool quickly: let cool 1–2 hours, then refrigerate; or place pot in an ice bath
Remove hardened fat after chilling (optional)
Taste and adjust salt after cooking
Portion and store:
Fridge: 3–4 days
Freezer: up to 3 months
Reheat gently and avoid boiling after thawing