There are numerous ways to make bone broth, and I suggest experimenting to find what works best for you! I do however recommend that you only use the bones from “happy animals”... ones that were raised organically without hormones and antibiotics, lived in their natural environment and ate foods natural for their bodies. This is a way to ensure that you are getting the most nutrient dense broth that is free of toxins. Don't hesitate to ask your butcher or farmer where they get their bones from and how the animals were raised (this goes for meat too). Also, bone broth is a highly economical and delicious way to receive all of these health benefits.
I make my bone broth in a 4 quart crock-pot on low... you can also simmer it on the stove. I add approximately 1-2 lbs of bones (you can roast the bones first for a richer flavored broth, 400 degrees for 45-90 minutes), cover with filtered water and add about 3 tablespoons of Apple Cider Vinegar. (The acidity of the vinegar helps to draw the minerals and other nutrients out of the bones. Homemade bone broth is rich in Calcium, Magnesium, Phosphorous and other trace minerals.)
Cow Bones 12-72 hours (knuckle and marrow bones)
Chicken Bones 6-24 hours (full chicken after roasted meat is removed. I've also added chicken feet, backs and necks. For the feet, make sure they are 'cleaned' - the yellow membrane pealed off and the talons clipped off. It's not for the faint of heart, but makes a great broth.)
...you can also use lamb, fish and other poultry bones.
Do not let the broth boil rapidly; keep it at a gentle simmer. You may want to skim off some of the 'scum' that floats to the surface, but this can also be done when you strain it at the end. In the last 1-2 hours you can add vegetables for additional flavor and a nutrient boost. When time is up, strain the broth through a colander – repeat using a cheesecloth lined colander for a clearer broth.
Once cooled, the fat will harden on the top. Some people choose to scrape this off. Also, the broth will become gelatinous, like Jello. This is a good sign – simply reheat the broth (on the stove) and it will become liquid again.
I store mine in glass jars and freeze some for future use (be sure to leave extra room in the jar if you use glass or it will crack). You can also freeze the broth in ice-cube trays so you can pop out a few cubes to enhance a meal.
Use your broth for soups, gravies, and sauces. I sometimes drink mine straight out of a mug! For my favorite soup, I saute onions, garlic, carrots, and celery then add them to the broth with chopped Kale and seasoning. Look out for recipes that call for bone broth. And enjoy!