Bone broth is the perfect accompaniment to fall and winter. The delicious libation acts as an immune booster as well as comfort food as the days become shorter. With just a few ingredients and a little bit of time the result is a deeply nourishing and satisfying broth that can be enjoyed on it's own or added as a base to soups, stews, rice dishes, and legumes.
Makes 6-8 cups depending on cooking time
3 lbs bones from a healthy source (if using beef I like a combo of both marrow and short ribs, if using chicken I like both backs and necks)
1 garlic head, halved crosswise
1 tablespoon olive oil
2 celery stalks, roughly chopped
1 onion, quartered
2 bay leaves
2 tablespoons black peppercorns
1 tablespoon cider vinegar
1 bunch parsley or herbs of choice (optional)
1 tablespoon salt (optional)
12 cups water
- Preheat oven to 400 degree fahrenheit.
- Place bones and garlic head in a roasting pan or on a large rimmed baking sheet. Drizzle with olive oil, tossing to coat. Roast until browned about 30 minutes.
- Scrape the roasted bones and garlic into a large stock pot. Add celery, bay leaves, peppercorns, salt, any herbs (if using) and vinegar. Pour enough filtered water to cover the bones and vegetables (12 cups).
- Cover the pot and bring the broth to a boil then reduce heat to a low simmer with lid slightly ajar for at least 8 to 12 hours. During the first few hours of simmering, a frothy/foamy layer will form. Just skim it off with a shallow spoon and throw it away.
- Remove from heat and let cool. Strain out the bones and vegetables using a fine mesh sieve.
- When cool enough, transfer to a gallon size glass jar and store in the fridge for up to 5 days, or freeze for later use.
Tip: I like to freeze some of my bone broth in ice cube trays and then when I am making a stir fry or pasta dish, the frozen broth can add a little extra flavor.