*As a note, I like to use marrow bones as well as bones with meat on them like neck bones or oxtails. You should be able to get them from your local butcher. You can also use offal like kidneys, hearts, and tongues, which makes this a very frugal option. You’ll need to total of about 4 pounds.
You may have noticed that I don’t add salt to my broths. That’s because I dehydrate a lot of it down into bouillon and I don’t want too much salt in it. You can add salt to taste before you can or freeze it, or just add it to the recipe when you use it like I do