Place all of the ingredients: bones, vegetables, herbs, salt and vinegar in a large stockpot or crockpot. Fill the pot with water, covering the bones. Bring up to a low simmer. Cook on low heat anywhere from 4-12 hours. The longer you simmer the richer the broth. Periodically add more water if it is getting low.

Once cooked to your satisfaction, cool slightly and remove the large pieces. Strain the rest of the broth. Taste the stock and season with sea salt as necessary to taste. I tend to under salt it and then I add salt later to my broth as needed when using it in a recipe. Place cooled broth in separate freezer containers to be used at a later date throughout cold and flu season.

Continuous broth In our home, we make a continuous broth by simmering it in a crockpot for several days while using and replacing the liquid as needed. Take this recipe and after simmering about 12-24 hours, remove the amount you would like to use and then replace it with the same amount of water and a pinch of salt. Continue using and replacing until the bones are no longer producing a tasty, clean broth.

Want a clear broth? There are a few secrets to a clear broth including dumping the first simmer of the bones. The other is to keep the broth from ever going above a simmer.