Seperate bones from fat once defrosted (as best as possible).

Put bones and any scrap meat in giant stew pots with shallots, garlic, carrots peppercorns, apple cider vinegar, bay leaves (and any other herbs that take your fancy). Top up with enough water to cover, bring to boil then turn low to simmer and leave for 24h~. Strain with fine sieve into mason jars (we like to let those cool and then freeze in silicone moulds and stick in the deep freeze.

Tallow is just separately rendering the fat and fine straining it a couple of times and let cool. This shit is gold dust for so many things.

Carrots are just taken out of the pot after 24 hours of absorbing all the bone broth, collagen, marrow and then storing however you fancy.

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