Homemade Bone Broth
Rich and nourishing homemade bone broth made from a mix of bones, vegetables, and herbs.
Equipment
- Stockpot
- Strainer
- Baking Sheet
Ingredients
Bone Selection
- 2-3 lbs Mixed Bones (beef, chicken, or fish) Use a mix for richer flavor.
Vegetables
- 2 cups Chopped Vegetables (onions, carrots, celery) Common choices include 1 large onion, 2 medium carrots, and 2 stalks of celery.
Herbs and Seasonings
- 3 sprigs Fresh Thyme
- 2 leaves Bay Leaves
- 1 handful Fresh Parsley
Other Ingredients
- 2 tablespoons Apple Cider Vinegar Helps extract minerals from bones.
- 8-12 cups Filtered Water Enough to cover the bones.
- 1 teaspoon Salt Adjust to taste.
- to taste Black Pepper Adjust to taste.
Instructions
- Preheat your oven to 400°F (200°C) and roast the bones on a baking sheet for 30-40 minutes until browned.
- In a large stockpot or slow cooker, add the roasted bones, chopped vegetables, herbs, and apple cider vinegar.
- Pour in enough filtered water to cover the bones and vegetables completely.
- Bring the pot to a boil over high heat, then reduce the heat to low and skim off any foam that rises to the surface.
- Allow the broth to simmer gently for 12-24 hours, depending on the type of bones used.
- Check occasionally, adding more water if necessary, and taste to adjust seasoning.
- Once done, strain the broth using a fine-mesh strainer or cheesecloth into another pot or bowl, discarding the solids.
- Let the broth cool to room temperature before transferring it to containers for storage.
Notes
Store in the refrigerator for up to a week or freeze for longer storage. Bone broth can be portioned into ice cube trays for convenience.