How to Make Bone Broth
This is a pretty basic outline of the veggies I would put in, but when I have access to other delicious root vegetables, like parsnips or turnips, I throw those in too
Recipe By: Megan
- bones or a carcass from roasting (beef, caprine, duck, chicken, anything really)
- several carrots
- a couple stalks of celery
- a whole onion, quartered
- 3-4 mushrooms
- 2 stalks parsley
- 2 sprigs fresh thyme or 2 tablespoons dried
- 2 bay leaves
- 1 teaspoon turmeric
- 1 tablespoon peppercorns
- 1 tablespoon raw apple cider vinegar
- salt to taste
- If your bones are not roasted yet, you'll want to start with that. Preheat your oven to 400˚. Place the bones on a wire rack placed in a rimmed baking sheet and roast until sizzling and fragrant, about 20-30 minutes.
- Place the roasted bones in a large stock pot, the largest one you can find.
- Add all the veggies, herbs, apple cider vinegar and peppercorns.
- Fill the pot about ¾ of the way full with cold water.
- Place the pot on the stove over medium heat and gently bring to a simmer. If you do a hard boil, you end up with cloudy, murky broth.
- I usually simmer mine for about 48 hours, refilling the pot with water as needed.
- Once it is dark and rich looking I allow it to cool to about room temperature and then bag it up and freeze it.
- I make broth just about every other week so I usually leave a some out for cooking for that week.