Before anything else, roast the bones to bring out a deep flavor. Preheat your oven to 400°F (200°C). Place the bones on a baking sheet and roast for about 30 minutes, turning halfway through. The caramelization adds that necessary depth.

In a large pot or slow cooker, add the roasted bones, then layer in all the vegetables: onions, carrots, celery, garlic, and leek. Toss in the fresh ginger, bay leaves, and peppercorns.

Pour in enough cold water to cover the bones and veggies completely. Add two tablespoons of apple cider vinegar. The vinegar helps leach out minerals trapped in the bones.

Heat the pot on high until the water reaches a gentle boil. This activates the flavors. Once boiling, reduce the heat to a low simmer.

Allow the broth to simmer for 12-24 hours. Yes, hours! This slow cooking is what extracts all the good stuff from the bones. Don’t forget to skim any foam or scum that rises to the surface during the first hour.

After the long wait, it’s time to strain the broth. Use a fine mesh strainer to separate the liquid from the solids. Compost the leftover veggies and bones. Let the broth cool, then transfer it to jars or containers.