This bone broth is super easy to make, and it freezes well too! Freeze in one-cup portions to make defrosting easier.
Preparation is the same for either slow cooker or instant pot
Add all ingredients to your cooker. Don't forget the Apple Cider Vinegar, it's what pulls out the collagen from the bones
Fill 2/3 full with water, making sure not to go over any max fill lines
Slow cooker: cook on low for 12 hours
Instant Pot: cook at high pressure for 120 minutes with natural pressure release
Allow to cool slightly, and strain through a fine mesh strainer. Store in mason jars in the fridge, or package in 1-2 cup portions for the freezer.
You can repeat the process with the same bones and adding fresh vegetables and more Apple Cider Vinegar. The colour won't be as deep but you'll be able to get a bunch more collagen out of the bones!