Instructions

1. Preheat oven to 350 degrees F
2. Brown the bones in a shallow roasting pan (this step adds a nice flavor)
3. Wash and coarsely chop your veggies
4. Dump veggies and bones in slow cooker
5. Season with choice of herbs and spices: **Tip: don’t over salt, you can always add more seasoning later
6. Cover with cold water
7. Add 1/4 cup apple cider vinegar (helps the bones release minerals and gelatin)
8. Set your slow cooker (or pot on the stove) to high and allow stock to come to a boil before reducing heat to low and simmering 12-24 hours
9. When house smells incredible, it’s ready to strain
10. I set a colander inside a bowl and place in my sink and carefully pour in a little at a time using a fork to smash the vegetables to release any extra liquid
11. You can use your stock right away in a delicious soup, store it in the fridge a few days, freeze or even can it!