Start by placing the bones of your choice, either chicken or beef, into a large stockpot. Pour in enough filtered water to fully cover the bones, then add 1 tablespoon of apple cider vinegar. Allow the mixture to sit for 30-60 minutes.

After letting the mixture sit, turn the heat to high and bring the water to a rolling boil. Once boiling, immediately reduce the heat to low, allowing it to simmer gently for anywhere from 8 to 36 hours.

Carefully remove the bones from the pot with a slotted spoon or tongs. Tap the bones to release any marrow remaining inside before disposing of them.

Set a fine mesh strainer or cheesecloth over a bowl or another pot. Pour the simmered broth through the strainer to capture any leftover particles or impurities.

Let the broth cool completely at room temperature. Pour into glass containers, leaving about an inch of space at the top for expansion if freezing.