Bone Broth

In a 425F oven, roast bones for 30 minutes.

Melt butter in a large soup pot. Add bones to the pot, along with onion, garlic, and remaining root vegetables. Fill pot with filtered water. Bring to a boil. Stir well and reduce broth to a simmer. Simmer with the lid on but slightly cracked, for 12-24 hours. Strain and freeze the broth.