I used to save my extra bone broths (and meat) in heat sealing mason jars and store in a second fridge. The plastic from the lid was getting into my broth, so that method was thrown to the way.
Make broth, and gelatinize the liquid. The liquid should be able to stay sold at room temperature for some time; this is difficult with just bones in your average broth, so it will need much tendon and or skraped, clean, hide to make it as thick as possible.
Scoop the jellow onto a glass plate, or stainless steel rack (not chrome plated) in surprisingly large chuncks, but also so that the chunks are not touching much. Use a glass plate as you will need to scrape the items off later - they will stick well. You may want to try using a tallow or oil on the plate to prevent sticking unless the product will be used for glue.
Blow fans on the chunks; enough so that the surface cant stay moist initially for very long; keeping the fans blowing for 4 days or so in a well ventilated coolish room. At some point, after a few days, scrape and flip the hardening "things" and finish dehydrating the clumps.
Eventually you will be left with sharp, "things", of dehydrated jellow which can be taken outdoors, used as hide glue, added to a soup, just left to melt in the mouth, and simply stored in a dust free container.
Im still working on how to do this outdoors. The chunks tend to want to melt into a sloppy puddle.