1. Preheat oven to 450°F and spread bones in a single layer on a baking pan.
2. Roast for 20–25 minutes, turning once until browned.
3. Place roasted bones in an instant pot or crockpot.
4. Cover with water and add salt and ACV (crockpot on LOW for 24-30 hours, Instant pot on “slow cooker” setting on MORE for 24-30hours).
5. Remove bones and strain broth through a fine mesh strainer into a large bowl.
6. Let broth cool slightly, then pour into jars. Refrigerate until chilled, a layer of tallow will form on top you can scrape it off and save for cooking!
7. Refrigerator: 4–5 days, freezer: 3–6 months. Enjoy!
