Brown the bones in a large saucepan with organic, pasture raised butter.
Transfer to a slow cooker and add all the ingredients with 12 cups of water.
Periodically skim off and discard, any scum that rises to the top with a spoon.
Allow to simmer on low for 24 - 36 hours.
Once cooked allow to cool, strain and portion into servings to freeze or enjoy immediately.
Store in a glass container.