Start with chicken, turkey, beef, or venison bones (the more, the better and you can mix them)
Add 1 medium to large onion 2 ribs of celery
A fist of garlic (totally worth the work!)
Add salt, seasoned salt, fresh pepper if you wish
A splash of raw, unpasteurized apple cider vinegar – this will allow important minerals trapped in the bones to release into the solution
Enough filtered water to cover the bones
Bring the contents to a simmer slowly in order to get the best benefit from the combined ingredients.
Use a large spoon and remove any scum that rises to the top as your stock is starting to simmer
Add water as it evaporates shut off the heat when you go to bed and then start it back up in the morning….it will still be hot when you wake up.
Simmer for a second full day
Remove from the heat for the night
Stir the contents well and then strain through a colander into a bowl or pan that pours well and empty your stock pot
Pour your finished stock into Mason jars or freezer bags and freeze