I believe you are the one asking about bone broth, this is how I do it but I have heard of so many different ways.( my grandmother kept a pan of it on he wood stove all winter long and just kept adding to it).
For every pound of bones I add 3 quart of water
Try to get a variety of bones ( marrow bones, knuckles)
Roast at about 350 for an hour or till brown, put in pan with the water, I bing to a boil then turn down to a simmer, add a capful or 2 of ACV. Let simmer on stove or crockpot on low for 24 hours or more, then add veggies, I do a couple of carrots and onions( we do not like celery)I also add some crushed garlic if I have it..I simmer this for another 48 hours or till I have time to deal with it.
Let cool till I can remove the fat then I freeze in ice cube trays and pop them out into a freezer bag. 8 cubes are a cup.
I vary this by what I have on hand, my mother would start this one weekend and finish it the next.
Yes folks, I grew up in those backwoods where chicken soup was considered medicine and tree branches were used for all kinds of things even leg splints.
Almost forgot to say strain the veggies and bones out while it is cooling,
I also take the marrow out of the bones as it is cooking, just because I like it ( it's an acquired taste )
Edited by wingstone - 9/5/14 at 10:39pm