Bone Broth Basics
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.