Blanch the bones. Divide them between pots or if your pot is big enough you can use one, cover with cold water and bring to a boil over high heat and then simmer for 15-20 minutes before draining the bones. DO NOT KEEP THIS WATER! (this is an optional step, but one Kathy really thinks elevates your broth)
Now that your bones are done, preheat your oven to 450 degrees. Transfer the bones, and add vegetables-carrots, onions, celery and garlic, ect to a roasting pan. Place into the oven and roast for 30 minutes, then turn bones over and then roast another 20 minutes. Remove from oven.
Place all bones, vegetables and bits of deliciousness left into the pot or pots, depending on how big your pot is. I don’t put the grease into the broth but either discard or use for other things. Now fill your pot or pots with approximately 10-12 c of water, until bones are fully submerged. Cover the pots and bring to a boil and gently boil.Simmer the bones. Reduce heat to low and keep the lid slightly ajar. Remove any foam or excess fat occasionally. Simmer now for about 12-24 hours, I don’t recommend you letting it boil over night due to the risk of problems- but that’s your choice.
Once the bones have simmered and the broth is ready, you’ll need to strain the broth through a fine mesh strainer. Set the broth aside and let cool slightly and this is when you salt it according to your liking. Now it’s ready to be stored, either in the freezer- allow head space for freezing so you don’t break jars, Or you can pressure can it. Enjoy!