Making bone broth is easy. Use this as a rough guide, and don’t be nervous about doing it wrong. The broth will be a little different each time you make it.
Approximate cooking time: 7-24 hours
- 2 lbs chicken bones, wings, necks, or feet, or 2 lbs beef knuckle or long bones
- 1 yellow onion, peeled and roughly chopped
- 4 cups vegetables (use scraps from carrots, celery, kale, mushrooms, parsnips, fennel, peppers, parsley)
- 2 bay leaves
- 1 Tbs black peppercorns
- 1 Tbs oregano
- 1 Tbs fennel seed
- 1 tsp tyme
- 2 Tbs sea salt
- 2 Tbs apple cider vinegar
- Preheat oven to 350 °F.
- Spread bones out on a baking sheet, and roast for 20 minutes.
- Remove bones from oven and add to a large soup pot. Add remaining ingredients, add water to fill the pot, cover with a lid, and simmer lightly on the stove top for 7-24 hours. NOTE: a film will develop on the surface, around the edges of the pot, as the broth simmers. Carefully skim this film off every few hours during cooking and discard.
- Season with sea salt (if desired), and strain to a clear broth.
- Refrigerate leftovers and consume within 24 hours, or freeze remaining broth in individual portions for later use.