Colorful stock

I am boiling our weekly bone broth for 24 hours this time, rather than the usual 6-8; we will see how it turns out! It certainly looked beautiful going into the pot, with the tops from a bunch of carrots and an onion, plus extra purple onion skins (after all, why let all that good stuff go into the compost? there's still a lot to be had from the leaves and skins of veggies). I always add 2 tbsp. raw vinegar to the water and let everything sit for about half an hour before turning on the heat to begin pulling minerals from the bones, cartilage, and veggies. You will see from the picture that we are still using an old unclaimed pot I snitched from my grad school apartment that has some sort of evil black coating on it (ugh). Any sponsors out there who want to send us a test pot? :)

*Note added later: This broth turned out oddly -- it tasted quite bad actually, somewhere between bitter and burned. I can only figure it was the carrot tops, though I have seen recipes that include carrot tops... the other possibility is that our horrible pot has at last bitten the proverbial dust, so maybe that was the problem. For my next batch I will stick with the conventional aromatic veggies and chicken - nothing else.