Step 1

Place all ingredients in the largest stockpot you have. You may need to break down the carcass to get everything to fit. Add herbs and veggies.

Step 2

Slowly add water until it reaches about 2 inches from the top of your pot. Pro tip: the amount of water will vary depending on the size of your stockpot.

Step 3

Bring it to a boil for 1 minute and then and immediately reduce to a simmer. Cover with the lid, but set it slightly ajar.

Step 4

Allow the bone broth to simmer on low for 12 to 24 hours.

Step 5

Strain the bone broth through a colander.

Step 6

Fill jars or storage containers.

Step 7

Add everything to the Instant Pot insert.

Step 8

Fill with water to the “max fill” line. Flip the steam release handle to “sealing”.

Step 9

Press manual>high pressure>120 minutes

Step 10

When it has finished cooking allow it to do a natural release. Given the volume of the liquid in the pot, it may take 30-60 minutes to fully depressurize.

Step 11

Follow instructions 5-6 in the stovetop instructions.

Step 12

Place all ingredients in your slow cooker. You may need to break down the carcass to get everything to fit. Add herbs and veggies.

Step 13

Slowly add water until it reaches about 2 inches from the top of your crock. Pro tip: the amount of water will vary depending on the size of your slow cooker.

Step 14

Cover with the lid and cook on low for 12-18 hours.

Step 15

Follow instructions 5-6 in the stovetop instructions.