How to Make Bone Broth
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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
Ingredients
  • 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
Preparation Instructions
  1. 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.
  2. Place the roasted bones in a large stock pot, the largest one you can find.
  3. Add all the veggies, herbs, apple cider vinegar and peppercorns.
  4. Fill the pot about ¾ of the way full with cold water.
  5. 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.
  6. I usually simmer mine for about 48 hours, refilling the pot with water as needed.
  7. Once it is dark and rich looking I allow it to cool to about room temperature and then bag it up and freeze it.
  8. I make broth just about every other week so I usually leave a some out for cooking for that week.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2013/11/how-to-make-bone-broth/