PREP TIME: 10 minutes
COOK TIME: 4 to 48 hours, depending on the kind of bones
YIELD: 6 quarts


  • 6 quarts water
  • 2 tablespoons raw, unfiltered apple cider vinegar
  • 2 pounds animal bones (chicken, turkey, beef, pork, fish, or other)
  • 1 medium onion, coarsely chopped
  • 3 large carrots, coarsely chopped
  • 10 stalks celery, coarsely chopped
  • 1 red bell pepper, coarsely chopped
  • 1 green bell pepper, coarsely chopped
  • 1 tablespoon Himalayan salt
  • 1 tablespoon black peppercorns Fresh or dried herbs or spices of your choice (optional)


  1. Fill a stockpot with 6 quarts of cold water.
  2. Add the vinegar to the cold water.
  3. Place the bones into the water-vinegar mixture and let sit for 30 minutes. Prep your vegetables while the bones are soaking.
  4. Add the onion, carrots, celery, bell peppers, salt, peppercorns, and any other dried herbs or spices (if using).
  5. Place over medium-high heat and heat the water until it nearly boils, then reduce the heat to low. Let the broth simmer for 4 to 8 hours for fish bones; 18 to 24 hours for poultry bones; or 24 to 48 hours for beef or pork bones.
  6. When there are 30 minutes remaining to cook, add any fresh herbs (if using).
  7. Remove from the heat and let cool for 30 minutes. Then strain out the vegetables, bones, and fat.
  8. Store in the refrigerator for up to 5 days or transfer to containers, ice cube trays, or muffin tins and store in the freezer for 3 to 4 months.


For more flavor, roast the bones on a baking sheet in a 300ยฐF oven for 30 minutes before making the broth