Add all ingredients to a slow cooker. Fill with water.
Cover and let cook on high for 6-12 hours.
Let cool 1 hour, then use a soup spoon pour through a fine mesh strainer into a bowl.
Pour broth into glass jars and store in the fridge for up to 5 days. Broth can also be frozen. Just pour into ice cube trays, freeze, then add cubes to a freezer bag. Leftover bones and scraps can be discarded.
Cook In Instant Pot
Add ingredients to the instant pot. Fill to the max line with water.
Close the lid and turn the steam release valve to “seal”. Cook on low for 180 minutes (3 hours). When complete, let the pressure release naturally for 10-15 minutes then carefully turn steam valve to “vent” position (I usually use a wood spoon so I'm far away from the steam). Once all steam has released, open the lid.
Cook On Stove
Add ingredients to a large stockpot. Fill the pot 3/4 full with water. Bring to a boil then reduce heat to let simmer for about 9 hours.
Add more water through the process if necessary. Scoop off extra scum from the top if needed.