Place bones in a large stock pot

Add enough cold filtered water to cover the bones 2-3 inches

Add organic apple cider vinegar

Place over medium heat, until liquid comes to a boil

Reduce heat to low, cover and and simmer for 24 hours. This step is important to allow the bones and ligaments to release healing compounds like collagen and amino acids.

Skim off any foam that rises to the surface during cooking, and discard

After 24 hours, remove bones and strain the stock through a fine mesh strainer to remove large and small bone fragments. Although bones should be soft enough to crumble after cooking, it’s safer to strain the broth to avoid possible injury to your dog

If you’d like, you can add chopped vegetables to the pot of strained broth while it’s cooling. Try carrots, 1-2 garlic cloves, green beans, spinach or broccoli for extra nutrition

Let cool for several hours in refrigerator until fat congeals at top. Skim or scrape off the excess hard fat from top and discard. You will likely see a jelly-like substance under the fat - that is collagen - the precious joint-supporting substance that you worked hard to create! Make sure you keep this. If you don’t have much jelly, that’s ok - just add a little more vinegar to your next batch

Transfer broth into freezer-safe mason jars or glass pyrex containers. When chilled, broth should look like semi-solid gelatin

Store in refrigerator for 1 week or in freezer for 6 months