Optional Roasting: For a deeper, more robust flavor, arrange the soup bones on a baking sheet and roast them in the oven at 400°F (200°C) for 20–30 minutes until they turn golden brown. This step works wonders for beef or pork bones.

Rinse the Bones: If you prefer to skip roasting, rinse the bones thoroughly under cold water to remove any residue or impurities.

Add the Ingredients: Place the soup bones into a large stockpot or slow cooker. Add your chopped carrots, celery, onions, and garlic for a rich base.

Pour in Water: Fill the pot with water until it fully covers the bones and vegetables, leaving about 2–3 inches of space at the top to prevent overflow.

Season It Right: Toss in bay leaves, whole peppercorns, and your choice of fresh or dried herbs like thyme or parsley. Add a splash of vinegar or lemon juice to help extract the collagen and minerals from the bones.

Simmer Slowly: Bring the water to a boil, then reduce the heat to low. Cover the pot and let it simmer gently. For optimal results:

Beef Bones: Simmer for 12–24 hours.

Chicken Bones: Simmer for 6–8 hours.

Remove Impurities: During the first hour of simmering, skim off any foam or scum that rises to the surface. This step ensures a clear and clean broth.

Check Water Levels: Keep an eye on the pot, adding water as needed to ensure the bones remain submerged throughout the cooking process.

Strain Carefully: Once your broth has finished simmering, remove it from heat. Use a fine mesh strainer or cheesecloth to separate the liquid from the solids. Discard the bones and vegetables.

Cool and Store: Allow the broth to cool to room temperature. Transfer it into airtight containers and store it in the refrigerator for up to five days, or freeze it for longer-term use.