Place all ingredients in stock pot or crock pot and simmer for 12 - 24 hours. If you're using a pressure cooker, like an Instant Pot cook for 4 - 6 hours. The longer you cook the broth the more nutritious your broth will be. I like to cook my broth until all the marrow has been disolved from the bones.
Fill mason jars 3/4 full. Store in fridge up to a week or the freezer for 6 months to a year.
Notes
I usually keep one jar in my fridge at all times and I freeze the rest. Wait until the broth has cooled before placing in the freezer, otherwise the jar may break.