2tablespoonsgluten-free Bragg's Apple Cider Vinegar
Preheat oven to 450℉
Place bones in a baking pan and roast for 30 minutes.
Carefully transfer the bones to your slow cooker. Reserve the drippings for cooking. (I keep a jar in my fridge for this fat/tallow.)
Add the remaining ingredients and set slow cooker on low for 24 hours.
After your broth is cooked, cool it quickly because bacteria can multiply rapidly. Here is my method: Fill your sink with about 2 inches of cold water. Set a large empty pot in the sink. Place a strainer in that pot. Now, lift the whole pot from the heating base of your slow cooker and slowly and carefully strain broth over the large empty pot in the sink. Cover and let it cool about 30 minutes - one hour.
Separate broth into jars leaving at least an inch of space at the top of each jar and store jars in the refrigerator. Your broth will keep in the fridge for up to 5 days.
I have a 6 1/2 quart slow cooker. If your slow cooker is larger and you want to add more bones, be sure to add enough water to cover the bones with about one inch of water.