Place the meat into a large crock pot or stock pot and also add 1-2 tablespoons of apple cider vinegar to the pot.

Fill the pot to the top with filtered water.

Add some optional additions including, vegetables, fresh or dried herbs, cloves of garlic to flavor the stock.

If using a crock pot, turn to low and let cook for 24 hours. If using a stock pot, bring water to boil and then reduce heat and allow simmering for a minimum of 8-24 hours. The longer you let it cook, the more health benefits you will receive in your stock.

After that cooking time is over, strain the bones, and vegetables from the broth and discard.

Lastly, pour the broth into mason jars to store in the fridge or freezer (or use it in a soup right away!) This will last a few days in the fridge and 6-12 months in the freezer.