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Preheat the oven to 400*F. Lay the bones and feet on a sheet tray and roast for 1 hour, or until golden brown.
Transfer the bones to a large pot, and add the remainder of the ingredients. Cover with water, just enough so the bones are covered by one inch of water. Bring up to a low simmer stovetop and top with a lid. Simmer on low for 12-24 hours.
Strain the broth through a fine mesh strainer and refrigerate or freeze.