I make my bone broth with roasted bones -- usually a combination of lamb, pork, beef -- and don't add anything other than about 1/4 C vinegar (to a LARGE crock-pot) until "doctoring" individual servings. As noted, I make it in a crock pot. After roasting the bones, I put them in the crock with cold water and a bit of vinegar and let everything simmer on the lowest setting for up to 72 hours. Partway through, I pull out the larger bones and crack them open to allow more nutrient, and marrow, release. By the time it's done, the bones are soft enough to crumble.
I'll have several mugs a week -- sometimes more than one large mug a day. I especially like it for Instant Breakfast. I freeze some of every batch in ice cube trays and use a cube or two to add liquid when braising or cooking kale/spinach and such.
I haven't yet figured out how to calculate nutrients, which is something of an issue when I'm tracking my intake.
I also add the broth to my pet food -- one of the reasons I don't add greens and seasoning until making individual portions.
A superb quickie additive to a large mug of broth, IMNSHO, is a teaspoon or so Mrs. Renfro's Green Jalapeno Salsa. Warms you right up!
Great stuff, broth.
He not busy bein' born is busy dyin' ~ Bob Dylan