Place 1 lb. of grass-fed organic bones into a large pot and cover with filtered water.
Add two tablespoons of apple cider vinegar to the pot to help pull out alkaline minerals from from the bones.
Add onions, garlic, ginger and celery for flavor and more minerals.
Heat slowly and bring to a boil for 60 seconds and then reduce heat to simmer for 6-48 hours.
Once done, let the broth cool and strain into large glass mason jars and store in the fridge. A layer of fat will form on top once cold, you can discard this once you eat the broth, but not soon as it helps to keep the broth preserved.