Preheat the oven to 400 degrees and roast the bones for about a half hour to boost the flavor of your broth.
After they’ve roasted, place the bones and any drippings in a large stockpot and cover them with the apple cider vinegar and water. Allow the bones to sit in the water bath for about an hour or so. The acid encourages the bones to better release nutrients.
Add the vegetables, salt, peppercorns, and more water if necessary. Bring the mixture to a boil, then reduce it to a low simmer. Cover and cook for at least 24 hours, but 72 hours will produce the best results.
Several times during the first few hours of the cooking process, skim off any impurities that rise to the surface and discard.
During the last half hour, add the parsley and garlic to boost both flavor and nutrients.
Let the broth cool, then strain it through a sieve to collect the bones and bits of vegetable.
Store in a glass jar in the refrigerator for up to 5 days.Your broth can also be frozen.