Instructions

Place a rack in the middle of your oven.

Preheat oven to a hot-n-spicy 450º.

Grease a large roasting pan with the olive oil and place your bone in the center, pig’s feet around the edges, and fill with the celery and carrots in the empty spaces.

Bake the bones for an hour, flipping the bones and feet halfway through. If things are getting too brown too fast, turn down the oven or just skip straight to loading the Instant Pot.

Put the roughly chopped parsley in the bottom of the Instant Pot or Crock Pot. Add the bones next, placing the marrow bones in the center and pushing the pig’s feet around. Top off with as much of the veggies as will fit, filling in some of the cracks. Add the apple cider vinegar, then add cold water, leaving an inch of space under the max fill line.

Close and seal, cooking in manual mode for the max time of 240 minutes (4 hours). If your pressure cooker only goes to 120, just run it twice.

If you’re using a slow cooker, set it on low for 24-48 hours to get the maximum benefits of the recipe.

If you’re using a stock pot on the stove, get the broth up to a simmer, stirring occasionally, then cover and simmer on low 24-48 hours, checking the pot regularly to make sure the temperature is maintained and nothing is burning or sticking.

Use a natural release, then turn off the heat. When the pot is cool enough to touch, you can use a small strainer to remove the larger piece from the broth. Then strain the broth through a fine mesh colander to catch any loose bone bits.

Chill the broth in the fridge for a few hours or overnight until it (hopefully) sets into a gel.

Scrape the fat off the top of the gelatinized broth, pausing to appreciate how wiggly and jiggly it is.

Serve it up! You can freeze the broth, heat it up a little and pour 1/4-1/2 cup over your dog’s kibble at mealtimes, or serve alone as a nutritious snack.