www.stefanieo.com 3-4 lbs. of stock bones 1 gallon of clean water 3 stalks of celery 3 carrots 1 large onion 5-8 sprigs of thyme 2 bay leaves 1 tbsp. black peppercorns 3 tbsp. apple cider vinegar juice from 1/2 lemon sea vegetables (optional) Roast bones at 350 for 45 minutes. Transfer bones to large stock pot and cover with water. Add vinegar and lemon juice and allow to soak for 1-2 hours. Roughly chop vegetables and add to pot along with bay leaves, peppercorns, and a good pinch of salt. Bring to a rolling boil, skim brown foam from surface, then reduce heat to lowest possible simmer and let it cook for 24-48 hours. Once done, turn off heat, add thyme sprigs and let cool. Strain contents before refrigerating or freezing.

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