Recipe: Long-cooking stock (bone broth)

bones (use any of one type: chicken, beef, lamb — if possible use some with meat still attached, and some with joints)

apple cider vinegar (optional)

ribs celery, with tops, chopped into 2″ lengths

carrots, unpeeled & scrubbed, chopped into 2″ lengths

onions, unpeeled & quartered

bay leaves (optional)

few sprigs fresh parsley (optional)

filtered water (1-2 quarts per pound of bones)