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Add bones to your crock pot. Add apple cider vinegar (this helps pull the minerals and nutrients out of the bones). Cover with water and let sit for approximately 30 minutes.
Add remaining ingredients (except for the garlic and herbs, if using) to crock pot and fill with water. Set to 'high' until simmering. If using the stovetop version, add ingredients and water to a dutch oven and bring to a boil. Reduce to low and cover with lid. Simmer for 12-24 hours.
Set my crock pot to 'low' and let it do its thing for the weekend. By Monday morning, I have broth ready for the week ahead. You really only need about 48 hours or so to make a quality broth.
With the last 30 minutes remaining, add in the garlic and any herbs that you’re using.
Allow to cool down before storing. Use a fine sieve to strain your broth.