Today, I used a slow cooker for convenience. You basically dump everything in the slow cooker and set it on low for 12-15 hours. You will need some cheesecloth to strain the broth into a large bowl after it cooks to remove all bones, etc. As it cooks, skim off any fat you see floating but only if you want to. Some people prefer all the fat in their broth. It's truly a personal preference. When slightly cool, place the broth in mason jars in the refrigerator. It will keep about 2-3 days in the frig. If you can't use it up fast enough, freeze it using mason jars and leave 2 inches headspace for expansion. It will be good for about 3 months in the freezer.