If using raw bones, roast them in the oven at 400°F for 30 minutes to enhance the flavor, but this is optional.

Place the bones in the slow cooker with the apple cider vinegar, and any herbs you desire.

Pour enough water into the slow cooker to cover the bones, leaving some space at the top to avoid overflow.

Set the slow cooker to low and let it cook for 12-24 hours. The longer it cooks, the richer and thicker the broth will be.

Once cooking is complete, use a slotted spoon to remove the bones. Strain the broth through a fine mesh sieve or cheesecloth.

Let the broth cool before transferring it to jars or containers. You can refrigerate it for up to a week or freeze it for later use.