8 to 10 soup bones
1 cup each carrots, celery, & onions, chopped chunky
3 to 4 garlic cloves
1 tsp salt
1tsp pepper
Other herbs & spices, as per preference – basil, dill, parsley etc
Roast bones & veggies for 1 hour, on a lined baking sheet at 350C, let cool.
Transfer to slow cooker, cover with water & add whatever other spices you prefer. Cook on low for 8 to 12 hours.
Once done & cooled, strain meat and veggies from liquid.
Pour into ice cube trays and freeze. A super convenient for adding to soups, gravies, sauces.
To make for a healthy drink, forgo the trays, let cool & then skim of any accumulated fat.