thanks,
do you know anything about bone broth being stimulating? I drank a cup before bed and could not hardly sleep at all!

These are from Sally Fallon's Nourishing Traditions:

Beef/Lamb/Venison Stock

4 lb marrow/knuckle bones
3 lb meaty rib or neck bones
cold filtered water
1/2 cup vinegar
3 each onions, carrots, and Celery ribs coarsely chopped
thyme sprigs/parsley/peppercorns
if you can find feet or antlers definitely add them

(I usually don't have the specified proportional weights of bones but it really isn't too critical. Just make sure you have knuckle bones so it will gel, marrow bones for nutrients and flavor, and meaty bones for flavor and color. I also add a roast for extra beefiness.)

Put the non-meaty bones in a stockpot with the vegetables, water and vinegar and let sit for an hour while you roast the meaty bones at 350 degrees F until browned. Add the meaty bones to the pot, bring to a boil and skim foam. Add herbs, cover and simmer for 12-72 hrs. Strain, chill, remove the fat and you're done! Use broth and fat for whatever you wish!

Chicken Stock

1 whole free range chicken or parts (necks, backs, and wings are economical)
gizzards and feet if you like
2 Tbsp vinegar
cold filtered water to cover
1 large yellow onion, coarsely chopped but not peeled (the skin gives it beautiful color)
2 carrots
3 Celery sticks
1 bunch parsley
I also add salt or fish sauce, peppercorns and bay leaves

Put everything in your stock pot except the herbs and let sit 30-60 min. Bring to a boil, skim, and add herbs. Cover and simmer 6-24 hrs. Note that the chicken meat will be completely absent of flavor by this point but you can take it off the bones early and put them back to simmer longer. I eat the chicken anyway. Strain, chill, remove fat and enjoy! If you have a cleaver you can hack the chicken bones up and it won't take as long to simmer.