1. Rinse the bones under cold water and trim off excess meat. Soak for 30 minutes if needed.

2. Preheat the oven to 400°F (200°C). Roast bones on a baking sheet for 30–45 minutes until browned. Place roasted bones in the crock pot with carrots, celery, onion, garlic, bay leaves, thyme, and parsley.

3. Pour in 10–12 cups (2.4–2.8 liters) of cold water, ensuring bones are fully covered. Add 2 tablespoons (30ml) apple cider vinegar.

4. Season with 1 teaspoon (5g) salt and ½ teaspoon (2.5g) black pepper. Optionally, add ginger or turmeric.

5. Set the crock pot to low and simmer for 12–24 hours. For maximum nutrients, cook for 24 hours. Check water level occasionally and add more if needed to keep ingredients submerged.

6. Turn off the crock pot and let the broth cool slightly. Strain using a fine-mesh sieve or cheesecloth, pressing solids to extract liquid. Skim off any foam or impurities from the surface.

7. Let broth cool completely. Remove the fat layer for a leaner broth or keep it for richness. Store in airtight containers. Refrigerate for up to 5 days or freeze for long-term use. Use as a warm drink, soup base, or to enhance grains and dishes.