Ingredients:
1-1.5 kilograms of high-quality, grass-fed beef or organic chicken bones (such as marrow bones, knuckles, or a combination)
2 medium onions, quartered
3 carrots, chopped
3 celery stalks, chopped
4 cloves of garlic, smashed
2 tablespoons apple cider vinegar (helps extract minerals from the bones)
A handful of fresh parsley
1-2 bay leaves
1 teaspoon peppercorns
Sea salt, to taste
Water (enough to cover the ingredients)
Instructions:
Preheat the oven: Preheat your oven to 200°C.
Roast the bones: Place the bones on a baking sheet and roast in the preheated oven for about 30 minutes. This step enhances the flavor of the broth.
Prepare the vegetables: While the bones are roasting, prepare the vegetables by chopping them into large chunks.
Start the broth: Transfer the roasted bones to a large stockpot or slow cooker. Add the chopped vegetables, garlic, apple cider vinegar, parsley, bay leaves, and peppercorns.
Cover with water: Pour enough water into the pot to cover all the ingredients. Be mindful not to overfill, leaving some space at the top.
Bring to a boil: If using a stovetop, bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and simmer. If using a slow cooker, set it to low heat.
Skim the foam: As the broth simmers, skim off any foam or impurities that rise to the surface with a ladle or spoon.
Simmer for hours: Allow the broth to simmer for at least 8-24 hours. The longer it simmers, the more flavorful and nutrient-rich it will be.
Season with salt: About an hour before finishing, add salt to taste.
Strain the broth: Once the broth has simmered to your satisfaction, strain it through a fine-mesh strainer or cheesecloth to remove the solids.
Cool and store: Allow the broth to cool and store it in airtight containers. You can refrigerate for up to a week or freeze for longer storage.
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