This is the basic recipe for a great broth.  You can roast the bones prior to using them for the broth (some say it gives extra flavour) or use them raw. Bone Broth Ingredients

• 1-2 kilos bones beef or lamb (or 2-3 chicken carcasses)
• 4 litres water to cover
• 1 onion, chopped
• 3 carrots, chopped into one inch pieces
• 3 stalks celery
• 2 garlic cloves
• 1 Tablespoon of sea salt
• Optional spices can be added: 1 tablespoon of ground pepper, fresh parsley, a few bay leaves, 1 tsp of oregano, or thyme. Use your imagination.

How to make Bone Broth Bring all ingredients to a fast boil then reduce to simmer using the following time guidelines

• Beef, Lamb: up tp 48 hours
• Poultry: up to 24 hours
• Fish: 2-4 hours

As the broth simmers scoop off the foam and scum that accumulates on the top of the broth. You may need to check the broth from time to time and add more water if needed. When broth is finished cooking it can be used as is or strained to remove spices etc. Broth can be refrigerated for up to five days. It can also be frozen for later use. Use the broth as a warm drink, a soup base or gravy.