How to Make Bone Broth

• Produce

  • 2 Bay leaves
  • 3 Carrots
  • 2 stalks Celery
  • 3 Mushrooms
  • 1 Onion, whole
  • 2 stalks Parsley

• Baking & Spices

  • 1 tbsp Peppercorns
  • 1 Salt
  • 1 tsp Turmeric

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar, raw

• Other

  • bones or a carcass from roasting (beef, caprine, duck, chicken, anything really
  • 2 sprigs Fresh thyme or 2 tablespoons dried

Found on foodsofourlives.com

Description

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

Directions

• If your bones are not roasted yet, youll 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.