- For a hearty and 'roasted' meat flavor, roast bones first. Bones don’t have to be roasted to make a broth, raw bones work just fine.
- To Roast bones: Cover a cookie sheet with parchment paper. Lay the bones out on the cookie sheet and roast at 375*-425* for about 45 minutes or until lightly golden.
- Put all the bones into a cooking pot.
- Stockpot: place bones inside the pot, cover bones entirely with water, and then some. Add the lemon juice or apple cider vinegar and salt. Bring to a boil, reduce heat to a minimum simmer. Add water as needed to keep the bones submerged. Cover and check the water level every hour or so. Simmer for 12-24 hours or until you're done waiting and watching.
- Crock-Pot: place bones in the pot, cover bones entirely with water. Add the lemon juice or apple cider vinegar and salt. Set on low, cover. Add water, if necessary to keep the bones submerged. Let simmer for 24-36 hours or until you're done waiting.
- Pressure Cooker: place bones in the cooker, fill the pressure cooker 3/4 full of water. Add the lemon juice or apple cider vinegar and salt. Seal the cooker and bring it to pressure-temperature. Cook for 12-15 hours.
- Let the pot cool and refrigerate for later use. Refrigerated broth will congeal. Remove the fat – save for cooking. Reheat the pot so that the broth becomes liquid again
- Strain to remove all the bones.
- Perfect base for any soup