Preheat your oven to 450. Roast the bones for about 20 minutes.
Add roasted bones to your crockpot, fill it up with water, and let it cook for 16-18 hours on low.
Once the broth cooks for about 16-18 hours, strain the broth with a colander to get the bones out.
You can stop here and use the broth as is but I prefer to strain it again using a nut milk bag or a cheese cloth.
Here is what the broth looks like after it has been strained twice.
Chilling the broth for 2 hours until the fat hardens and skim the solidified fat off the top. This step is optional but highly recommended.
Your broth will be ready to use!
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