• If using raw bones, preheat oven to 425°F. Layout bones in one layer on a large baking sheet or roasting pan. Bake in preheated oven for 25-30 minutes, or until golden brown.

Stovetop:

• In a large soup pan or Dutch oven, place the bones, apple cider vinegar, carrots, onions, celery, bay leaves, peppercorns, and salt.
• Fill pot with filtered water until it covers the bones by about an inch. Let mixture rest for 30 minutes.
• Bring to a simmer over medium-high heat, then reduce heat to as low as your stove will go. You want it to just be barely bubbling. Cover with the lid slightly ajar and cook for 24 hours for poultry bones and 48 hours for red meat bones. If cooking overnight on the stove makes you nervous, you can place the whole pot (covered) in the fridge overnight, and restart the cooking time in the morning.
• When cooking time is up, strain through a fine mesh sieve, and transfer to jars for storing in the fridge or freezer.
• Once chilled, the broth should be jiggly and have a layer of fat on top. Scrape off the fat and use it for other purposes, if desired.

Instant Pot:

• In the basin of an Instant Pot, place the bones, apple cider vinegar, carrots, onions, celery, bay leaves, peppercorns, and salt.
• Fill pot with filtered water until it covers the bones by about an inch (or to the max fill line on the Instant Pot—whichever comes first). Let mixture rest for 30 minutes.
• Close lid and turn knob to sealing, set to cook on low pressure for 3 hours for poultry bones or 4 hours for red meat bones. When time is up, let the pressure release naturally.
• Strain broth through a fine mesh sieve, and transfer to jars for storing in the fridge or freezer.
• Once chilled, the broth should be jiggly and have a layer of fat on top. Scrape off the fat and use it for other purposes, if desired.

Slow Cooker:

• In the basin of a slow cooker, place the bones, apple cider vinegar, carrots, onions, celery, bay leaves, peppercorns, and salt.
• Fill pot with filtered water until it covers the bones by about an inch. Let mixture rest for 30 minutes.
• Cover with the lid slightly ajar, and cook on low for 24 hours for poultry bones and 48 hours for red meat bones.
• Strain broth through a fine mesh sieve, and transfer to jars for storing in the fridge or freezer.
• Once chilled, the broth should be jiggly and have a layer of fat on top. Scrape off the fat and use it for other purposes, if desired.