1/2cupApple cider vinegardistilled, white or red can also be used
2Yellow onionlarge dice
4ribs Celerylarge die
1/4cup Milk Thistle Seeds
3inchpiece Gingerpeeled and sliced
Place the first 6 ingredients into either 1 very large stockpot or 2, 1-gal pots divided equally. Let sit at room temp for 1 hour so that the vinegar and sea salt can draw the minerals out of the bones.
Bring the pot (or pots) up to barely a boil over medium heat, reduce heat to a simmer. Skim off impurities, cover partially and simmer on low for 2 days. Add more water as often as needed in order to keep the bones covered, always returning the broth to a simmer.
On the 3rd day add the next 10 ingredients and continue to simmer another 6 hours, adding more water if necessary to keep everything covered.
Strain the broth through a fine mesh sieve. Keep any collagen, marrow or meat that falls off the bones, chop them finely and add them to the strained stock.
Divide the broth into 8 – 1 pint mason jars with lids. Freeze what ever you are not going to drink within one week.