Roasting the Bones: Preheat your oven to 400°F (about 200°C). Place the bison bones on a baking sheet and roast for 30 minutes, until they're well-browned. This enhances the flavor of the broth.

Preparing the Broth: Transfer the roasted bones to a large stockpot. Add water to cover the bones. Stir in the apple cider vinegar, which aids in mineral extraction from the bones.

Starting the Simmer: Bring the mixture to a boil, then lower the heat to achieve a gentle simmer. Skim off any foam or impurities that rise to the top during the first few minutes of simmering.

Long Cooking Time: Let the broth simmer on low heat for 24-48 hours. The extended simmering time allows for a full extraction of nutrients, including collagen, from the bones.

Seasoning: Add salt to the broth in the last hour of cooking, adjusting according to your taste preference.

Straining and Serving: Once done, remove from heat. Strain the broth through a fine-mesh sieve to remove the bones and any solids, discarding these remnants.

Cooling and Storing: Allow the broth to cool to room temperature. You may refrigerate it for up to 5 days or freeze it for up to 3 months. If a layer of fat solidifies on top, it can be removed if desired or left to enrich the broth upon reheating.