After making bone broth, place the broth in a large pot or container and place in the fridge overnight or at least 5 hours.

As the broth chills, the fat will float to the top and harden. Skim off the fat with a spoon or a spatula. Don't worry if there are bone bits and some broth attached to the fat,.

Save the fat in the freezer until you have at least a cup of fat to render (about 2-3 batches of bone broth).

If your fat is frozen, defrost in the refrigerator.

Place all the fat in the slow cooker, set it on low for 6 hrs. Leave the lid slightly ajar so the liquid can cook off and evaporate.

Once finished, double up a cheesecloth over a funnel to strain into a glass jar.

Let it cool to room temperature completely before screwing on the lid and storing in the fridge.**