In your crockpot/slow-cooker, add the bones that you have been saving, followed by the celery, garlic, and onions.

Next, we will add the Apple Cider Vinegar and good salt - I use REAL SALT - you can get it at Whole Foods. I put about a palm-ish full.

Now, you are going to add the water. The,n place the lid on your crockpot and set it to 'Low' for 24 to 48 hours. Mine only does 20 at a time. I cooked it for a total of 48 hours. But 24 is good, too.

After the 24 or 48 hours, it should look something like this.

You will need a ladle and strainer to scoop out the broth and strain it through into a bowl.

The next I would do, unless you are going to use it right away, is pour the broth into ice trays and freeze them. After they are frozen, you can put them in a freezer-safe bag and store the cubs for up to 3 months or so. They are good in the fridge for up to 4 days in a sterilized glass jar - as pictured below.

Now you are done!! I love to enjoy my bone broth in my soups, other recipes or just in the morning to break my fast.