Place the bones in the bottom of a large soup pot. Add 1/8 cup of apple cider vinegar, sea salt and fill with water until the bones are just covered with water (about 2-4 cups). Heat for 30 minute on low-medium heat (scum can form around the edge of the pot, I like to spoon this off and discard it.
Add the ingredients and the remaining water (8-10 cups) to a large soup pot. Turn the heat up to medium-high, until the water begins to boil
Once boiling, reduce heat to low, cover the pot and allow it to simmer for 6-8 hours.
Strain Broth, allow to cool and store your bone broth for further use.
Notes
Will store in fridge in an airtight container for 1-3 weeks, or freeze it for a few months.