Ingredients

• 5 lbs beef back or neck bones (or chicken carcasses or lamb bones)
• ¼ cup apple cider vinegar or fresh lemon juice
• 2 medium onions cut into quarters (or 2 leeks, coarsely chopped)
• 2 cups parsley
• 4 medium celery stalk ends coarsely chopped
• 2-3 bay leaves
• 1 Tbsp. black peppercorn
• Cold water

Directions

1. Place bones, vinegar, onions, parsley, celery, bay leaves, and peppercorns in a large stock pot.
2. Add enough water to cover bone mixture by 1 to 2 inches, leaving room at the top of the pan. Cover. Bring to a boil over medium-high heat. Reduce heat; gently boil for 1 hour. Remove any meat left on bones. Set meat aside for future use.
3. Return bones to a gentle boil for 2 to 24 hours, or until bones crumble and look bleached. (Gently boil chicken bones for 6 to 12 hours, or until they crumble.)
4. Skim off any foam that develops during cooking.
5. Strain liquid using a fine mesh strainer or cheesecloth.
6. Use broth immediately or refrigerate for up to three days.