roast bones in the oven until lightly browning and letting off a fragrance.
Put bones and vegetables into the slow cooker and top with water until covered.
Cook in LOW for 24 hours (for poultry) 48 hours (for heartier bones like beef)
After an hour or so, skim any “gunk” that is floating on the top. Organic/cleaner meat will yield much less of this.
Remove top and let cool slightly.
Place strainer over a bowl and ladle broth into strainer to separate bones and vegetable bundle from the liquid.
place in preserve jars or glass container and put in ice bath to prevent bacteria from forming.
You can drink broth warm or use in recipe. Season with salt and pepper as desired.