Slow Cooker Bone Broth/ Chicken or Beef

2 lbs organic and/or pasture-raised chicken or beef bones. (If you use beef bones - roast them in the oven for 30 minutes prior to adding to slow cooker)
1-2 bay leaves
2 Tbsp raw apple cider vinegar or lemon juice
Mixed vegetables: A carrot, 2 celery stocks, a yellow onion, garlic cloves and or fresh ginger (these are optional but can really add flavor and additional nutrition to the broth!)
MAKE:

Add all ingredients to a slow cooker. Cook on low for 24 hours. You can cook up to 48 hours for a richer flavor. If water evaporates, add enough water to top off the slow cooker so it remains full.
Strain out the bones, vegetables and bay leaf using a slotted spoon. Discard bones.
Store broth in glass jars or containers in the fridge for up to a week.
It will “gel” once refrigerated for a few hours—this is a good sign and indicates a high gelatin content. Use in recipes as needed or drink by itself.