1. Bring to boil and simmer for 12+ hours (You can also use a slow cooker on low).
2. Strain out all ingredients.
3. Let broth rest for 20-30 minutes until the fat separates.
4. You can now chill the broth overnight. The next day take the fat off the top and discard it.
5. From here, you can then pressure can the broth or freeze in a gallon bag for 6 months.*
6. You can use bone broth in any recipe that calls for water or broth, or can drink it hot. Add salt to taste. We like to use the broth to add flavor and nutrients to quinoa, rice, taco meat, or any recipe where you would add water to boil. The broth may be very strong tasting, so add water as needed, or do ½ broth ½ water or ¾ broth and ¼ water.