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Preheat oven to 450
Place all bones and vegetable on a sheet pan evenly spaced
Roast for about 15-20 minutes or until bones and veggies have a nice brown roasted color
Add bones and vegetables to a stock pot or crock pot
IF CROCKPOT: Add 12 cups of water and turn on low for 24 hours
IF STOCK POT: Add 12 cups of water, bring to a boil and simmer for 12-14 hours
IF INSTANT POT: Add 12 cups of water and pressure cook on high for 180 minutes using a manual release.
Cool broth and strain out bones and vegetables
Add to mason jars or other containers and cool down before storing in fridge.