Keep bones in the freezer as you eat bome-in meat. When you have enough to fill up about half a big pot, take the bones, a big onion cut in half, a few crushed garlic cloves, and about a half inch of ginger and boil them on medium/medium low for 4-12 hours. Refill the water every now and then. More water at the end will make the broth more liquid; less will make it more gelatinous. Strain through a mesh , add salt to taste, and store it in the fridge after it cools down.

Drink it in a mug or make other soups out of it. It's also great to drink when your fasting to keep your salt levels up, so don't under salt it.