makes 3-4 quarts
1-2 lbs bones (fresh or leftover)
3-4 cups saved veggie peelings. (onion, carrot & potato skins etc)
12 pepper corns
a bay leaf (if you have it)
3 Tbsp apple cider vingar
Throw all the above ingredients in a large soup pot. Cover them/fill the pot with water. Let this sit for an hour or so to thaw if your ingredients were starting frozen. Bring just to a boil and lower the heat to a simmer and let this sit partially covered for a few hours. Then use a colander to strain out the bones and veggies and save your broth in a jar or pitcher. You can skim the top if you want to take your fats out. If you aren't going to use this broth within a week I would suggest saving it in the freezer. It's probably best to use from frozen within 3 months of preparation. There are a couple great methods for freezing broth. Individual freezer bags work well if you use a few cups at once... ice cube trays work well also. Though I would suggest a few hours freezing and then moving your broth cubes into a freezer bag to keep them fresh.