1

Preheat oven to 400 degrees Fahrenheit. Add meat bones to a foil-lined baking sheet and sprinkle with salt and pepper. Roast bones in the oven for 1 hour.

2

Add the parsley, thyme, and onion (you do not need to remove skin or roots from vegetables) to a 15"x15" cheesecloth and tie. Place in the slow cooker along with celery stalks (or celery bunch base).

3

Once the bones are finished roasting, place them in the slow cooker. Pour in apple cider vinegar and add water until contents are submerged. Cook on low for at least 18 hours, though up to 24 hours is best.

4

After cooking, allow the broth to cool for a few hours before handling. Once the broth is cooled, discard cheesecloth, celery, and bones. Strain broth through a separate cheesecloth or fine mesh strainer to remove any miscellaneous fragments.

5

Enjoy the broth right away or store the bone broth using one of two methods:

• Refrigerator: Store broth in an airtight container in the fridge for up to 5 days.

• Freezer: Add soup to a wide-mouth mason jar leaving about a 1-2" from the top and storing in the refrigerator until completely cooled before placing in the freezer. You can find more tips on freezing soup using this method over on Hip2Save! You can also pour into an ice cube tray and freeze into cubes if you are needing just a small amount of bone broth at a time.