1. Soak the bones in water with apple cider vinegar (ACV) for one hour. If you don’t have ACV, add pure fresh lemon juice. The vinegar or lemon acidity is important; it helps to transfer to the broth the minerals contained in the bones.

 2. Bring to boil. Not an obligatory step. If you are going to use the broth as the basis for many other recipes like I do, I strongly recommend it. Before setting the bones for final cooking, add cold water to the saucepan, set it over a high flame and bring to boil. A large amount of scum will come to the top, and it is important to remove it, with a spoon or using a sieve.

 3. Cooking for 24 hours. After you have skimmed the initial boiled broth, transfer it with the bones to the crockpot, or if you are going to cook in the saucepan, reduce heat and add other ingredients, except for the coconut oil. Add water, if necessary, to cover the   bones; the liquid level should be at or below one inch down from the rim of the pot, as the volume may expand slightly during cooking. 

Set the timer for 24h. If using the stove, make sure to keep the fire with a very low flame, watching the cooking from time to time to make sure it won’t come to boil anymore.

4. Taking the bones off. After 24 hours, everything will be very soft.  Scrape the spoon into the bones to loosen marrow as well as any meat and cartilage. Remove bones with tongs or a slotted spoon.

5. Final steps. Now that you have a very rich broth, mix solid ingredients other than the bones with a blender. Pass the thick liquid through a sieve. Add the coconut oil at the very end, while it is still warm. When finished, let it cool. If desired, you can remove the fat that arises to the top.

Freeze in small containers or, set the broth into ice molds for exact measures. It will last for months!