Place all ingredients in a stock pot and bring to a boil. Reduce heat to a simmer and cook for 2 to 3 days. Turn the heat off at night and start over in the each morning.
As the water boils off add more, keep from drying out. When finished you should end up with 8 to 10 cups of broth.
Remove the bones and vegetable solids and strain the liquid into another pot. Let cool overnight and remove the fat that will solidifies on the top. Reheat just enough so any remaining fat can be mixed in thoroughly .
I usually put it into 1 cup batches in zip lock baggies and freeze until needed.
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|Serving Size: 1 Serving (393g)|
|Recipe Makes: 6|
|Calories from Fat: 1 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 26mg||1 %|
|Potassium 156.5mg||4 %|
|Total Carbohydrate 7.7g||2 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 6.2g|
|Protein 0.9g||1 %|
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Calories per serving: 33
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