From Clint Locklear's show, Trapping Radio. This is me typing it in for myself. It may or may not be accurate or even spelled correctly, but here you go...

*Clint Locklear's Bone Broth:*

• Similar to test: Go to Vietnamese restaurant and get "any pho soup."
• Put in pint jars and have for lunch.
• Great if you put in "a couple tablespoons of butter."
• Close to a "Miracle Cure."
• If you make this strictly from bones you won't get the complexity of flavor you want.
• What he does: Culled Chicken or Duck, OR one of favorite places is "Mexican grocery store with butcher shop" because they will "pretty much give you" these "big bones with marrow in them." And on those type of bones you don't have to have a lot of meat because those big bones like off the hind quarters, has basically bone marrow inside the bones that is as big as a golf ball. You can also use ribs out of a pig, cow, deer, beaver or anything like that or rotisserie chicken after you pick everything off, Or...say 3 smoked ribs from a rack that you didn't eat plus the rest of the bones that you did eat off of from the rack.
• Before you put in a pot, put on a sheet tray, put down some olive oil so it doesn't stick, then put your chunks of meat and bones (so bones with some that have a little meat on them).
• Put into oven for 30-40 minutes at 400 degrees. This is to carmelize the meat.
• Then also at the Mexican grocery store get 3-4 lbs of "chicken feet." Can be "whatever you've got" to put in there.
• He uses a crock pot. One that gets hot. That "can boil."
• The final stuff should be something like: 3-4 lbs rib meat out of a pig, a couple whole baby-back ribs, some chicken bones, 3/4 to 1 lb of chicken feet.
• Pull out after the time in the oven, then "go to the crock pot." Put them all into the crock pot. Put in with that (a lot of) Rosemary and (a lot of) garlic. Like a couple of heads of garlic. You'll strain it later, doesn't matter. Put in some parsley and put in some thyme. Marjam if you have it. Put in carrots or parsnips. If you want (he doesn't) put in rudabega. Could try sweat potatoes which he does like when he tried it. Put in a couple of rough-cut onions. And whatever you think. Could put in chives or basil.
• Fill up the crock pot with water.
• Then just let it boil.
• Now to order: Put the meat products with about an inch of water into the crock pot. Let that boil 12-14 hours. THEN... put in the "aromatics" which is all the other stuff from above. Get Apple Cider vinegar. The "Mother" is what you want, it's called that. Should look very muddy not clear-ish. Put in 2 tablespoons. The vinegar Pulls all the vitimans and minerals out of the bones. Important. Leave that another 12 hours (so that's 24 hours of BOILING IT).
• After this second 12 hour boiling...you put in salt and pepper to taste. This happens After the second 12 hours. Put in enough salt so you can "taste the salt."
• Use gallon strainer. Pour through that and you'll get soup. It's all soup, you don't need the other stuff for this. Eat it or whatever.
• Summer: Fill cooler with ice to cool it down. You want the bacteria to not be able to reproduce anymore.
• Put the jars into fridge. Should be about a week's worth of bone broth, one each day.
• Pour into pint jars. But before you do that...you might want to boil for about 30 seconds... the bone broth right before you drink each one. Put it in coffee cup, throw in a few ice cubes if you want to make it cool enough to drink or leave really hot, doesn't matter.

My 2-cents: Only use grass-fed animals or wild game. Soy is evil.