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Dan Keene

For Warwick!
Take one pressure cooker (or croc pot/slow cooker) pressure cooker is best because it is so much quicker.
Stuff it with all the bones you can find. Use the joints, so spine especially good.
Dont worry if there is some meat on the bones.
I always put in at least one pig trotter for the gelatin and beef tendons if I can get them.
1 table spoon salt. Stuff carrot and onion into the spaces and some garlic.
Add water.
Cook for 4-5 hours at full pressure or 24 hours for a crock pot.
When done fish out all the bone you can find.
Top up the pot with warm water to near the top then blend the whole lot with a hand blender until smooth. (Optional bit - blend in 4 table spoons Turmeric to help your joints not ache. It does make a difference)
Then I decant into plastic cups and freeze them. (I put some dried seaweed into the bottom of each cup before pouring).
Then microwave a cupfull whenever you want some. I usually get about 30 cups per batch.
I know bone broth is supposed to be clear but I get a lot more beneficial nutrients this way.
Cheers,Dan.