A while ago I posted a picture of some bone broth we had in the works. This morning I thought I would share a quick step by step on how to make it. First, in order to make bone broth, you'll need bones. Chicken bones, Beef bones, Deer Bones, doesn't matter. What does matter is that they have a) not been chewed on by whoever ate the meat. b) they haven't been from a dish that had a seasoning sauce used. A few dry spices is ok, but sauces tend to impart a strong flavor to the broth. This unwanted flavor limits what you can do with said broth. Next, for extra nutrition, you'll want to add some vegetables. We usually add some chopped onion, some chopped celery, and diced carrots. Toss in a couple bay leaves, and approximately 2 ounces of vinegar. As the broth does its cooking thing, most of the vitamins and minerals from the vegetables will cook out and stay in your broth. Next you'll need a large electric roaster or slow cooker with temperature control. put your bones, veggies, and bay leaves in the roaster or slow cooker and cover with water. Add the 2 ounces of vinegar. Set the roaster or slow cooker to 250 deg F and let it cook for 24 hours. ** Note** depending on what type of bones you've used, this cooking period may have a portion of time where the mixture has an odd smell... this is normal and it will go away as the bones cook down. Trust me, as it cooks it'll start to smell so so good. After the 24 hours has passed, turn the heat off and let the broth cool to room temperature. Strain the bones, veggies, and bay leaf mixture to remove the broth. You can toss this once the broth is removed, it's not worth keeping. You're done! If you plan on using the broth right away you can put it into jars and store in the refrigerator. For longer storage, you'll want to preserve it using a pressure canning method or freeze it. Should you choose to freeze it, remember to leave some space in the container to account for expansion as the broth get solid.