Preheat oven to 450 degrees F. Brown the bones in a shallow roasting pan for about an hour.

Wash and coarsely chop your veggies. I like to use my veggie scraps that I have.

Put the veggies and bones in slow cooker.

Season with choice of herbs and spices.

Cover with cold water.

Add 1/4 cup apple cider vinegar (helps the bones release minerals and gelatin)

Set your slow cooker to high and allow stock to come to a boil before reducing heat to low. Simmer for anywhere between 12-24 hours.

Use a colander to strain out the liquid and solids.

You can use your broth right away or can it for later!