@dandelion-de-deus okay so here’s how I did it!
7quart crockpot (if using a smaller crockpot then also reduce amount of bones)
2lbs Bones (I used two large beef soup bones and threw in a couple oxtail bones for beef bone broth but you can use literally any animal bone. Bonus points for using leftover bones from a meal like rotisserie chicken or Thanksgiving Turkey)
3 tablespoons of apple cider vinegar (this is KEY as it’s what extracts the marrow from inside the bone and makes the broth rich and nutrient dense)
Enough water to cover the bones.
Literally thats all you technically need but I highly recommend also adding additional flavor in the form of:
Aromatic: scraps of onion, onion peels, crushed garlic, shallot scraps
Veggies: celery scraps, carrot scraps
Spices: black pepper, thyme, rosemary, oregano, etc
For Pho specific broth I used: Lemon grass, stick of cinnamon, star anise, ginger and onion scraps
Pretty much the sky’s the limit with extra flavoring but you can also make it very plain to keep it versatile. For me my plain bone broth I season with only salt, pepper, onion and garlic
All you need to do is throw everything into a crock pot and cook on low for 12-24 hours. When it’s done, use a fine mesh strainer to strain the broth into jars and store in the fridge.
All the fat from the broth will rise to the top and harden into solid Lard. You can pull it out once it’s hardened for fat free bone broth and save the lard for cooking, or optionally you can leave it for full fat bone broth (useful for soups like Pho)
Congratulations you now have liquid gold bone broth, one of the most nutrient dense, rich broths you could make!
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