Bone Broth Recipe
Ingredients:
- 0.9–1.4 kg of bones (such as beef marrow bones, chicken carcass, or a combination)
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, quartered
- A handful of fresh herbs, such as thyme
- Optional: 1 bay leaf
Instructions:
- Preheat your oven to 400°F (200°C).
- Place the bones on a baking sheet and roast them in the oven for about 30-45 minutes, until they’re golden brown. This step helps enhance the flavor of the broth.
- Transfer the roasted bones to a large stockpot or slow cooker.
- Add the chopped carrots, celery, onion, garlic, apple cider vinegar, fresh herbs, and any optional seasonings, such as peppercorns and bay leaf, to the pot.
- Fill the pot with enough water to completely cover all the ingredients.
- If using a stovetop, bring the pot to a boil over high heat. Once boiling, reduce the heat to low and let the broth simmer gently, partially covered, for at least 6-8 hours. For a slow cooker, set it to low and cook for 8-12 hours.
- As the broth simmers, periodically skim off any foam or impurities that rise to the surface.
- Once the broth has simmered for the desired length of time and developed a rich flavor, remove the pot from the heat.
- Allow the broth to cool slightly, then strain it through a fine mesh sieve or cheesecloth into a large bowl or container.
- Discard the solids (bones and vegetables), and store the strained broth in airtight containers in the refrigerator for up to 5 days or freeze it for longer storage.
