Step 1

Preheat oven to 450

Step 2

Place all bones and vegetable on a sheet pan evenly spaced

Step 3

Roast for about 15-20 minutes or until bones and veggies have a nice brown roasted color

Step 4

Add bones and vegetables to a stock pot or crock pot

Step 5

IF CROCKPOT: Add 12 cups of water and turn on low for 24 hours

Step 6

IF STOCK POT: Add 12 cups of water, bring to a boil and simmer for 12-14 hours

Step 7

IF INSTANT POT: Add 12 cups of water and pressure cook on high for 180 minutes using a manual release.

Step 8

Cool broth and strain out bones and vegetables

Step 9

Add to mason jars or other containers and cool down before storing in fridge.