May 11, 2024 | Stephanie Ouellette Makes about 8 cups of broth Ingredients: 4 pounds beef or chicken bones (if possible, include some red marrow bones) Two medium carrots, chopped Two celery stalks, chopped One medium leek, trimmed and chopped One medium onion, sliced Two garlic cloves diced Two bay leaves Two tablespoons black pepper One tablespoon apple cider Pinch of salt Instructions: Add bones and vegetables to a slow cooker—season with bay leaves, black pepper, apple cider vinegar, and salt. Fill with water. Cook on low for 18 – 48 hours. Strain broth with a filter or through cheesecloth. Let cool. A layer of fat will usually gelatinize on the top; you do want to discard it before warming up because otherwise, that fat will disperse back into the broth when it’s warmed.