Place bones in a crock pot (a soup/stock pot, if you don't have a slow cooker) and cover them with cold water completely.

Add bay leaves, vinegar, salt and pepper 3-5 cloves of garlic and cook on high (if in the crockpot and cook it for 24 to 48 hours) or simmer (in stock pot for as long as you can, but at least 4 hours).

Half way through the cooking add any vegetables and/or herbs you'd  like (I like adding them towards the second half of cooking because their flavor looses its brightness when simmered for too long, whereas the bones need extra time to release their nutrients into the liquid).

Once time has passed, remove from heat, let broth cool down until it’s easier to handle, and strain, discarding the solids.

Adjust seasoning and serve as a soup or use as a cooking liquid for grains, or anywhere else you need a savory cooking liquid.

SUPER-POWER IT:

Add 1 teaspoon per every cup of broth of powdered medicinal mushrooms, such as cordysep, reishi or chaga, to increase even more the benefits of the broth (you can purchase them online or at health food stores, and they are becoming increasingly popular).