Bone Broth

First, fill a pot with 4 quarts water, 1⁄2 cup apple cider vinegar, and about 3-6 pounds of bones (Miller's has so many options for bones). 

Let it sit for an hour so the apple cider vinegar can leach minerals out of the bones. 

Add 3 onions, 3 carrots, and 3 celery stalks, largely chopped (you can also use veggie scraps that you've accumulated and frozen over time). Add water to cover everything. 

Bring to a low simmer, cover, and let cook for 24-72 hours. Your house will smell amazing. The longer it cooks, the more nutrient-rich your broth will be. 

Cool it, strain it, and add sea salt to taste. 

You know you have a nice broth if it is very gelatinous, almost not pourable when cool. 

The broth will keep for about a week in the fridge or 6 months in the freezer.