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Place bones in the crock-pot.
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Add vegetables/scraps.
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Cover the bones and vegetables with cold water (cold water helps release more flavor/nutrients from the bones), but leave an 1.5 inches of space from the top of the crock-pot.
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If you use vinegar, combine it in the crock-pot now, and leave the crock-pot for an hour with the crock-pot off. The vinegar helps bring out the calcium in the bones.
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Cook on high for 4 hours, and then low for 4 to 6 hours, or cook 12-24 hours on low. The longer it slow cooks, the more flavorful it will be. This is a great recipe to cook overnight.
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Strain, discard vegetables, and store in glass jars. I freeze mine with no issues-just make sure you leave at least an inch of space at the top for expansion purposes.