Directions
Preheat the oven to 375°F / 190°C.
Spread the bones in a single layer on a rimmed baking sheet and roast for about 20 minutes, or until they are beautifully browned. This step is key for a deep, rich flavor!
While the bones are roasting, set your slow cooker to the low setting.
Add the peeled garlic cloves, carrots, celery, bay leaves, onion, fresh herbs, apple cider vinegar, sea salt, and peppercorns to the pot.
Carefully transfer the hot, roasted bones into the slow cooker, placing them on top of the vegetables. Fill the slow cooker with enough cold water to cover everything by at least an inch.
Cover and let it work its magic for 24 to 48 hours. The longer it simmers, the richer and more nutrient-dense your broth will be.
Once the cooking time is complete, carefully strain the broth through a fine-mesh sieve or cheesecloth into a large bowl or pot.
Discard the leftover bones and vegetables.
Allow the broth to cool slightly before transferring it to glass jars or airtight containers. Store in the refrigerator for up to one week, or freeze in portions for several months.
Once chilled, a layer of fat will solidify on top. You can easily scrape this off and discard it, or save the flavorful tallow to use for cooking vegetables or searing meat.
