4 pounds of meat bones (beef, lamb, bison and/or venison)
20 cups water
1/4 cup apple cider vinegar
3 cups onions, coarsely chopped
4 cups carrots coarsely chopped
3 cups celery sticks, coarsely chopped
1-2 teaspoon grey or pink salt
Place the cut up bones on a large cookie sheet or roasting pan and brown in them in the oven at 350°F for 45 minutes.
Remove the bones from the oven. After the bones cool slightly, pop out the marrow and meaty bits with a small knife. Place the bits in a mason jar to be used in pates, gravies and puréed soups.
Place the bones into a stockpot; add the water, vinegar and vegetables.
Deglaze your roasting pan with hot water and get up all of the brown bits, pour this liquid into the pot.
Bring the contents to a boil and remove the scum/foam that rises to the top. Don’t worry about removing the floating fat.
Reduce the heat, cover and simmer for at least 12 hours and as long as 48 hours. The longer you cook the stock, the more rich and flavorful it will be.
Strain the stock through a stainless steel strainer into a large bowl, and then pour the broth into wide-mouth mason jars. Let the jars sit until they are just warm to the touch, then freeze or refrigerate. The remaining fat layer preserves the broth and helps keep microbes out.