It's as simple as throwing everything into a stock pot, filling with water that it covers the bones and some. Bring to the boil over medium - high heat and then turn heart down to low.
Simmer, uncovered for at least 8 hours and up to 16 hours. Skim any foam that appears at the surface of the broth over that time.
Once done, strain the broth and discard the bones / vegetables. Be careful the bones will be super hot !
Pop the broth in the fridge over night and remove the excess fat that solidifies on the top. Your cold broth should look like jelly. :)
Scoop the broth into jars or containers. I use silicon muffin tray / moulds and pop them in the freezer. Once frozen, I then transfer the frozen moulds into containers and store. That way I have on hand approx 1 cup size of broth anytime I need.
Broth can be stored in the fridge for up to a week (remember it's a meat), but in the freezer for 6mths. But mine definitely doesn't last that long!