Most people find that starting with cooked bones is best. Simply take your bones and leftover scraps of meat and place them in your slow cooker.

Add some vegetables if you'd like, I typically add celery and carrot. You want to avoid vegetables with overpowering flavors like radishes, broccoli, cauliflower, etc. Onions may also discolor your broth, so keep that in mind if you use it. It's a good idea to use organic vegetables for making broth, at least vegetables on the Dirty Dozen list. I stick with carrots and celery, a couple of bay leaves, and some whole peppercorns.

Fill the crock pot with cool, filtered water and add a couple of tablespoons of apple cider vinegar (ACV). This is an important step, so try not to skip it, though you can. Adding the ACV will help draw the minerals out of the bones, so let it sit for an hour or two before turning on the crockpot.

Turn the crockpot on low and simmer for 24 hours. I find my crock pot gets warm enough to barely boil on the "warm" setting, so after it is heated, I turn it to warm. In 24 hours, you'll have a delicious, nutritious dietary staple far superior to the flakes in the cupboard. Each day, when you use your broth, simply remove what you need and replace it with more filtered water. I just scoop it out and pour it through a fine mesh strainer if vegetables or "other" things floating around.

After a week, I draw off the remaining liquid and put it in the fridge. Then, I pressure can or freeze for another time and repeat the process.