If you’re using raw bones, you can roast them first at 400°F for 20–30 minutes to enhance the flavor of your broth by caramelizing the bones. Also, use any bones you have saved from other meals.

Add the bones, vegetables, herbs, and vinegar to a large pot or slow cooker. Pour enough water to completely cover the bones.

Bring the mixture to a gentle boil, then reduce the heat to a low simmer. Cook for 12–24 hours, adding water if necessary to keep the bones submerged.

If using a pressure cooker, leave about 2 inches of space from the top to prevent over-pressurizing.

Cook on high pressure for 2–3 hours. This is enough time to break down the bones and extract collagen and minerals.

To release the pressure, allow the pressure to release naturally for 15–20 minutes, then do a quick release to finish.

Once the cooking is complete, strain the broth through a fine-mesh sieve into canning jars to remove solids.

Allow the broth cool to room temperature before transferring it to the fridge or freezer.