1.If you are using raw bones, improves flavour to roast them in the oven first. 2. Cover the carcass with filtered water. 3. Add the cider vinegar. This helps to draw minerals and nutrients out of the bones. 4. Add the peppercorns, veg & seaweed if using. bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done. 5. During the first few hours of simmering, you’ll need to remove the impurities that float to the surface. A frothy/foamy layer will form once boiling starts and it can be easily scooped off with a big spoon. Throw this part away. 6. Simmer for up to 24hrs, 8-12 hrs is fine too! 7. You’ll also need a large stock pot to cook the broth in and a strainer to remove the pieces when it is done.