Learn to make a healing bone broth the right way. This is the base recipe, add what you want to make it your own.
Put all ingredients EXCEPT the parsley in a stainless stock pot. Let stand approximately 30 minutes to an hour,
Bring to a boil, then IMMEDIATELY turn down the temperature to a simmer. Watch for scum. Remove any scum that rises to the top.
You may partially cover after the first couple hours. There shouldn't be any more scum at this point.
Allow to simmer at least 12 hours, preferably 24 hours.
Add the bunch of parsley. continue simmering 15 minutes more.
Use a slotted cooking spoon to remove as much of the vegetables and bones as possible.
Remove to a colander that has been placed over a clean bowl to strain out more of the liquid.
Cool the broth quickly using an ice bath and stirring frequently. A proper ice bath will cool the broth to 40 degrees in about 20 minutes. A larger recipe may take a little longer.*
Add the strained broth from the colander.
The temperature should be about 40 degrees before storing the broth. The broth will be the consistency of soft-set Jello at this pont.
Discard bones and vegetables. They have exhausted their nutrients and flavor.
Use a fine mesh strainer to strain the cooled broth into containers. Refrigerate or freeze, as desired. You may remove the fat that accumulates** or stir back in.