Rinse the bones and place them in the large soup pot or Dutch oven,slow cooker, or pressure cooker. Fill the pot three quarters full of water( or up to the maximum fill line) and add the herbs and vegetables. Follow these instructions, according to your cooking method.
For the stove,cook over medium-high heat until bubbling, then reduce the heat to low and allow to simmer,covered , for at least 8, but no more than 10 hours..
For the pressure cooker, follow the manufacturers instructions for broth or soup.
For the slow cooker, follow the manufacturer’s instructions for broth or soup.5.After cooking , allow the broth to cool, then pour it through a fine-mesh strainer into a large bowl, discarding the solids. Transfer to mason jars to store in the fridge, or freezer safe containers for longer-term storage.