Instant Pot Method: Add ingredients: Place all the ingredients into a 6 quart or 8 quart Instant Pot and add enough water to cover everything or until you are just below the Max Fill line (whichever comes first). Be careful not to overfill (it’s ok if the bones are not fully covered by water). Secure the lid and set the steam release valve to the 'Sealing' position.

Pressure cook: Press the 'Soup' button (or Manual / Pressure Cook button) and set to cook for 120 minutes followed by a natural release.

Strain: Strain the broth by first using tongs to pull out all the large pieces and then pouring the rest through a fine mesh sieve into a large bowl or pitcher. Or you can make straining even easier by using a mesh steamer basket insert for the Instant Pot.

Stovetop Method: Add ingredients: Put all the ingredients in a large stockpot or Dutch oven and cover with cold water.

Simmer: Bring to a boil and then immediately turn heat down to low to maintain a gentle simmer. Simmer for 3-4 hours or even up to 12 hours if you like. Note: You may need to add a little extra water after a few hours if too much has cooked off.

Strain: Strain the broth by first using tongs to pull out all the large pieces and then pouring the rest through a fine mesh sieve into a large bowl or pitcher.

Storage: Store in the fridge for up to 5 days or in the freezer for 4-6 months. Portion out into various size containers for different uses.