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There are three or four different variations of the bone broth recipe that can be used with bones from different animals.
For Chicken Bone Broth, you will need the following supplies:
-Large stock pot (15 to 20 quarts is ideal)
-5 to 15 pounds of assorted chicken bones including Chicken Necks and Chicken Backs
-2 to 5 pounds of Chicken Feet
-1 to 2 pounds of Chicken Heads, if you can find them
-Organic and Free-Range Chicken Parts are preferable
-One or two cups of White Vinegar
Fill the stock pot with all of the bones; the pot should be half to three-quarters filled with bones, feet, and heads. Add filtered or bottled water to the pot so that it is nearly full. Add the vinegar. Bring the pot to a boil and then lower the heat to a simmering boil. Cover the pot to reduce evaporation. As the broth cooks, there is going to be fat and debris that floats to the top, skim all of this off as it appears. Add more water to the pot to replace the lost volume. Cook for about 18 hours, and then let the covered pot cool for about 4 to 6 hours. This can be done in one day by starting at 6am, boiling until about mid-night, and then letting the pot cool until the next morning, or some variation of this. Strain off the broth into one or several large bowls. The broth can be strained through cheese cloth to make it clearer. Package the broth in 1 quart freezer bags, and then freeze them; you should end up with 10 to 30 bags of broth depending on the starting volume and the amount put in each freezer bag. Re-heat and eat one bag per day, add some butter, salt, and vegetables if you like.
For Fish Bone Broth, the process is similar except you will be boiling for only 6 to 8 hours and will be using fish heads, and bony fish parts. Oily fish like salmon should be avoided.
For Sheep Bone Broth, use sheep bones and boil for a longer time, 18 to 24 hours.
For Beef Bone Broth, use beef bones and boil for 18 to 24 hours. The bones and be roasted slightly before boiling to add more taste.
There is an excellent food book that contains different recipes for bone broth. It is called "Nourishing Traditions" by Fallon and Enig. Here is a link:
http://www.amazon.com/Nourishing-Traditions-Challenges-Politically-Dictocrats/dp/0967089735/ref=sr_1_1?ie=UTF8&qid=1348434093&sr=8-1&keywords=nourishing+traditions
A lot of the same information can be found on the Weston A. Price website. Here is a link to some broth recipes from this site:
www.westonaprice.org/food-features/broth-is-beautiful