Directions

1. Place bones and vegetables on a sheet tray and roast in the oven at 375 for 30 mins or until well colored, rotate if necessary.
2. Add all ingredients to slow cooker. Cover and cook on low for 48 hours (the longer, the better!) If cooking overnight, be safe and turn off heat and let it sit overnight, then turn it back on and let simmer all day again.
3. Halfway through, use a knife or spoon to help scrape all marrow out of the bones and into the broth.
4. Let broth cool. Strain in colander, and then strain again through fine mesh sieve. As broth cools, a layer of fat will accumulate on top. Scrape off with spoon and discard.
5. Enjoy the broth as it is - store in fridge up to 5 to 7 days, or freeze for up to 6 months to use in soups or stews. We like to store ours in mason jars!