Step 1: Rinse bones under running water to remove lose bits. Place in a pot of cold water for 20 minutes. Remove from water, pat dry with paper towel and sprinkle with salt and pepper. Roast at 400 F for an hour or so until browned. This brings out the delicious flavour of the bones. 

Step 2: Heat large soup pot over medium heat then add 1 tbsp coconut oil. Sauté veggies, and herbs for about 5 minutes. Add bones.  Cover with fresh water. Add vinegar. Bring to boil and then reduce to medium high. Skim off the scum that forms on top of the water. Monitor for the first 20 minutes or so of boiling to ensure you get all of it.  Reduce heat again to low and simmer for approximately 24 hours. 

Step 3: Remove from heat. Use hand colander to scoop out large bits. If it is cold out, place pot outdoors to cool. If it not cold out then allow it too cool as much as you can before transferring to the fridge to cool further. You may need to transfer it to a smaller pot or container to fit it in your fridge.

PRO-TIP: Using an extra bowl, strain your bone broth through a cheese cloth to remove the tiny bits and to create clear broth.