Bone broth, or stock, is an extremely good source of minerals and is known to boost the immune system and improve digestion. Its high calcium, magnesium, and phosphorus content make it great for bone and tooth health. Bone broth also supports joints, hair, skin, and nails due to its high collagen content.
Place the bones in your pot or pressure cooker and cover with water and add the vinegar. Let it sit a bit. 10 or 15 minutes. The acid in the vinegar helps with the extraction on minerals from the bones. Chop up the veg and add to the pot along with all the other ingredients. You are all ready to start cooking with whichever method you've chosen.
When the broth is done, strain and refrigerate the batch or freeze some in smaller portions. Once cold you will be able to remove/discard the fat from the top of the broth. I keep my broth in the refrigerator for daily use. Every 3 or 4 days I take the entire batch and heat it in a pot over medium high heat and bring to a boil. I then refrigerate it again.
Heat up a mug of broth! Sit back. Relax and enjoy!
Note: expect your broth to be quite gelatinous when it cools. But don't get upset if it's not.