To make the broth, in large stock pot over medium heat add 1 T coconut oil and 1-2 small pinches of Gluten Free Asafoetida. Sauté 2-3 minutes, until you smell garlic and onion.
Then add chicken bones to stockpot with 1 1/2 quarts of cold water, or enough to cover the bones. Slowly bring to a boil, then turn down and simmer gently. Add peppercorns and 2-3 teaspoons vinegar and lemon grass.
Cook half-covered (this will reduce water evaporation).
Simmer chicken broth for 6-24 hours. Simmer beef or lamb broth for 12-24 hours. (12-24 hours is a good average cooking time for medicinal bone broth). Add more boiling water if necessary when simmering, in order to keep bones covered. Skim surface every half hour to remove scum - do not stir!
Add the carrots, celeriac, parsley, tomatoes during the last 2 hours of cooking. Then strain vegetables out and store broth.