No matter which type of broth you're making (chicken or beef), the steps are the same:
Put everything in the slow cooker and fill it to the brim with water.
Cook for 20-30 hours on low (yep, the longer the better). This will allow the chicken/beef bones to disintegrate completely so the nutrients from inside the bones are obtained - with help from the ACV. Minimum cooking time is 12 hours.
Once cooked, strain and put into jars.
When in the fridge/freezer, the broth should become very gelatinous and a thick layer of fat will form on the top. Scrape off the fat and save it for cooking.
Freeze what you won't use immediately.
Make sure when freezing to leave space in the jar as the liquid will expand and potentially break the jar if too full. Try to use a straight jar too. This is less likely to break.
Drink daily or use it to cook your eggs or other foods of choice in. You can also use it as a base for soups, adding in anything else you desire.