half a stalk of celery - I like to use the bottom part that no one eats
Pre-heat your oven to 450 °F.
Roast the bones and vegetables for 25-30 minutes, until browned and any meat on the outside is cooked. I like to leave the carrot tops on and let them cook into the broth, whose why organic is very important for those.
Remove and place into a crockpot or a large stockpot on the stove. Add the water in and simmer for at least 24 hours, but 48 is better.
Strain the solids out and store the broth in a closed container in the refrigerator for up to 5 days or simply freeze and use later.
Calories and nutrition on this recipe are inaccurate as it calculates all the ingredients which you don't actually eat