I make broth in the slow cooker or pressure cooker depending on how much I'm making. Pressure cooker works better but our slow cooker is larger. Adding chicken feet (stay with me here) to the bones can make it more gelatinous. Then we freeze it in pint-sized mason jars for later use. We use broth for soups and stews and any recipe that calls for it.
Also, started broth today with bones from beef, will strain then add veggie scraps and spices tomorrow. Then boil down and freeze.I never really saw the point of bone broth until very recently when I cooked a corned leg of lamb in the slow cooker and LOVED the broth. I used it to make it a soup with some leftover corned lamb plus some noodles and vegies. It was very gelatinous when cold. Can I ask what else you use bone broth for? I'm super curious.
Even better though is using straight meaty soup bones for a soup. We did that last night and it was superb. Just brown the meat on the bone in a stockpot, dump in a boatload of veggies, fill it up with water, top with some herbs and let it simmer for a few hours. Scoop out the bones, and serve. Delicious.
I'm using a slow cooker, the veggies are in now. My frozen scraps this time had sweet peppers, zucchini ends, a spaghetti squash peel, celery leaves, carrot peels, and red cabbage pieces. I also added some tomatoes, garlic and onion from my garden, a few spices (salt, pepper, red pepper flakes), and the core from the apple I just ate.
As for what I use it for - my favorite is to filter it, let it cool and skim off the fat, then boil it down to a small volume and freeze it in an ice cube tray. Then I have little homemade "bouillon" cubes.
I use these mostly in rice, I add one or 2 to a cup of cooking rice. They can also be added to stir fry for added flavor.
As a bonus, when I took out the bones I got "free" lunch! There was much more meat left on the bones than I was expecting.