Scale

2 pounds roasted beef, pork, turkey, or chicken bones

1 large onion cut in half with skin included

1/2 garlic bulb, about 6 cloves, crushed with skin included

1/2 bundle fresh parsley

1 - 6 inch fresh rosemary branch

4 stems fresh thyme

2 cleery stalks with leaves cut in half

2 large carrots cut in half

1-1/2 teaspoon sea salt

1/2 teaspoon black pepper corns

1 tablespoon apple cidar vinegar

8 cups water

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Place roasted bones in Instant Pot or other type of pressure cooker.

Put the rest of the ingredients into the pot pouring water in last.

Cover the pot with pressure cooker lid and turn valve to seal.

Turn pot on to high pressure for 2 hours.

Let pot release pressure naturally and strain broth into a large heat-proof container to cool before storing or strain some into a cup for sipping.

Place bones in slow cooker.

Add the rest of the ingredients pouring water in last.

Stir, cover with glass lid, and set on slow cook for 18 - 24 hours.

Strain broth into a large heat-proof container to cool before storing or strain some into a cup for sipping.

You can easily omit any of the vegetables listed above and add any vegetable to suit your taste.

Store in refrigerator in glass jars with closed lids.

Pour broth into ice cube trays and freeze then remove cubes and store in freezer in zip-top bags.