Remove cooked meat from the bones and place in a slow cooker. Add filtered water and simmer for 18-24 hours. Alternately, you can use a pressure cooker on high pressure for 1-2 hours.
Strain out the bones and discard. The bones should be brittle and break apart easily. That way you know the healthy nutrients have seeped out of the bones and into your broth.
Broth can be consumed immediately (with or without optional additions), or stored in a glass container in the fridge and used as a soup on its own, or as the base for another soup recipe. You know that you have extracted sufficient gelatin from the bones if the broth gels up when cooled in the fridge.
