2 lbs bones (2 lbs beef bones, or one whole chicken carcass)
1 gallon water
vegetables (optional: a nice ratio is one onion, two large carrots, and 2 celery stalks per gallon water)
2 Tablespoon apple cider vinegar
It is purely optional, but for an improved flavor, roast your beef bones at 350 degrees for 30 minutes. I also like to use the chicken carcass from a baked bird that the meat has been removed from.
Pour water over the bones in a large pot and add vinegar. Let it sit for 20-30 minutes to make the nutrients more available.
Roughly chop the vegetables and add to pot. Add salt or spices if you’d like. Play around! I like to make a basic broth that I can spice up later depending on the dish I use it for.
Bring the pot to a boil then reduce to a simmer. For nice, rich broths, simmer beef bones for 48 hours and chicken bones for 24.
Let the stock cool for a bit so you can handle it (but not so that it congeals) and strain all solids out. Freeze if you won’t be using it right away.