Place the vegetables, garlic, bones, and bay leave into a stockpot or slow cooker. Sprinkle on the salt, drizzle with vinegar, and add enough water to cover everything by an inch. Cover the pot. Cook on low for 12 to 24 hours for beef bone broth or about 6 to 8 hours for chicken or turkey, skimming the broth occasionally.

Place all the vegetables and the garlic, bones and bay leaves into a large pot on the stove or in a slow cooker. Sprinkle on the salt, drizzle with vinegar, and add enough water to cover everything by 1 inch (about 13 cups). Cook for 12 to 24 hours on low. Use a shallow spoon to carefully skim the film off the top of the broth.

Directions: Place all the bones in a slow cooker or large stockpot. Add the vinegar and enough purified water to cover everything by 1 inch. On medium heat, bring the water to a simmer. Use a shallow spoon to carefully skim the film off the top of the broth. Add all the vegetables (except parsley) and spices and reduce the heat to low.