Bone broth is one of those recipes that's going to be a little different every time, and that's just fine. Use whatever bones you have on hand (or get from your butcher), but I strongly recommend you always start with bones from pastured, humanely and sustainably raised animals. For Molly, I didn't add any vegetables or seasonings, other than bay leaves and vinegar, since we want to keep it as simple as possible for her right now. But for you, I'd suggest adding vegetables, herbs, and spices - a few options are noted in the recipe below. This recipe can be made on the stove or in a slow-cooker -- but don't try to speed the process with a pressure cooker. The vinegar helps leach out additional nutrients from the bones, and the bay leaves, according to Dr. Palmquist, are "antibacterial and anti-inflammatory, and drain the lymphatic system."