Place all of the ingredients in a 16 or 20-quart pot. Fill the pot with water. Bring to a boil and lower to a simmer. Cover but leave it slightly ajar to let out the stream or it will take much longer. Let it simmer until the water level is reduced by half. As it simmers, use a sieve to remove any froth that surfaces. It can take 10-14 hours to do this depending on the temperature and how much the lid is left ajar exposing the broth to air and increased evaporation. Strain out the broth using a large sieve or a metal colander. Transfer the broth into containers with lids in 2 – 3 cup portions. Store in the freezer or put in the refrigerator if using immediately. The broth can be seasoned with sea salt and pepper if desired.
Bones can be purchased at large health food stores or local butchers. Try to get organic, if possible.
Leftover cooked bones are fine to use. For example, if you roast a chicken, remove the meat and save the remainder. Freeze the bones to use when you are ready to make a big batch.
If using chicken bones, chicken feet are great for extra gelatin.
If using raw beef bones, roast them in the oven at 350°F for 30 minutes to brown the bones and give the broth more flavour.
If you cook the broth overnight, it will be ready in the morning.
To remove the bones, you’ll need a large stock pot to cook the broth in, a strainer such as a large metal sieve or colander, and a bowl to sit the colander or sieve in. Freezer-safe containers with lids will also be needed. Broth can keep for a week in the refrigerator.
A good broth is clear and gelatinous when chilled in the refrigerator. It takes time for this to occur because the gelatin comes from the bones.
The more vegetables you put in, the less water will be needed. However, this also means that there will be less broth. Try not to fill it more than half full.