You'll need a stock pot with lid. (I used a 16qt but, any size will work. Amount of Bones dictates size of pot you'll need to use.) Vinegar 1/2 Cup (any variety), Bones (I used 10# Beef Marrow, Knuckles and Joints cut to appx 6" long or smaller to easily fit inside stock pot.), egg shells you've saved for additional calcium and collagen, cold tap water to cover the bones.

Step 1: Cooking Temperature

Bring to 200 degrees F slowly. I use an electric range set at 1.6 on a scale of 10. Very slow simmer, not a boil. Ideal to keep between 195 and 205 during the entire 4 days of processing.

Step 2: 24 Hour Tallow Harvest

After 24 hours, this is how you remove the tallow(fat) from your stock. I use a ladle and simply skim the top layer which will contain the tallow or fat portion of the stock. Try not to include too much of the broth which will be below this layer of fat. Transfer it to pyrex measuring cups to cool for several hours and then place them in the refrigerator to solidify the fat. Place the refrigerated cups in a warm water bath which will loosen the tallow making it easy to remove. Scrape the bottom of the tallow pieces to remove any broth remains and return those remains to the stock pot. Rinse the tallow off in cold tap water. This tallow (fat) is now ready to use and can be kept in the freezer for extended periods of time. I keep a quart jar of tallow at room temperature for daily use.

Step 3: Days 3 & 4 - Continued Simmering of Broth

Continue simmering between 195 & 205 degrees with the lid on for the next 2-3 days. No additional water has been added. If the water level drops below the bones, you may add additional water as necessary to keep bones covered with water.

Step 4: Beginning of Day 4

Now is a good time, if you have saved vegetable scraps in your freezer, to add them for the next 4-6 hours of slow simmer at 195-205 degrees. I find that celery, carrot, and onion scraps work very well for added flavor. I do not add spices, salt, any other seasonings at this time.

Step 5: Finishing the Broth

Using a colander, strain the remaining broth with all of the bones and vegetables into bowls. Discard the vegetables and bones. Here is what the bone remains will look like. The marrow should be out but some residual cartilage may remain. Cool on counter.

Step 6: Final Filtering

Strain the room temperature broth once again through a clean colander that now has a cup towel (flour sack kitchen towel, cheese cloth, etc.) to further remove unwanted solids from the broth.

Step 7: Finished Broth

Place your filtered broth in the refrigerator overnight. Any remaining fat will solidify on top and should be skimmed off and saved for cooking / frying uses. Below this fat will be your clear broth ready for use to drink or use in your cooking. I pour this broth into quart size freezer bags to half full, seal and lay them down on a cookie sheet and move them to my freezer for later use. For drinking, they can be mixed 50/50 with tap water and seasoned any way you like. We like to add salt, pepper, Italian spices, red chili pepper, or anything on the spice rack at the time! No rules.

Tallow can be used for flavoring vegetables and frying any meats or vegetables, deep frying, etc. Many restaurants have always used this as a secret weapon for the absolute best fried potatoes!

Step 8: Why Make Your Own....

Being a KETO family, we have found making our own stocks and broths to be a very important inclusion in our journey. The health benefits we have experienced are immeasurable.

Bone broth can be made with literally any types of bones. Poultry, Pork, Lamb, etc. Mixing up types of bones in a common simmer often results in very flavorful combinations. Cook them until you like the strength of the broth. This seems to be in the 3-4 day range. Not all bones have a lot of fat. Beef is the only one I use for saving the tallow or fat portion. But, you certainly could use any fat that is recovered in the slow simmer process if you like.