The picture above is the bones boiling in the pot. We put the skull, feet, ribs.. I mean all the bones. The bones have been boiling for hours already. They have cooked down quite a bit. I season the water with salt, garlic powder, powdered cloves, pepper and balsamic vinegar and white vinegar. The reason I use vinegar is to leach all the vitamins and minerals out of the bones. The vinegar also dissolves the cartilage, which makes the broth turn gelatinous when cooled. We let this boil for 14 hours. We had to let it cool for a long time so we could handle the contents of the pot without burning ourselves. The meat just fell of the bones. We basically picked the bones out of the pot. Then we pulled all the meat out of it and carefully sifted through it to pick any ones we missed. We Strained the broth to make sure there were no small bone fragments. We placed it in jars and set in the refrigerator to solidify. We divided it up into plastic bags and placed them in the freezer. We have some happy and well fed dogs.