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 Cook Time: 7-24 hours
- 2 pound(s) chicken bones, wings, necks, or feet, or 2 lbs beef knuckle or long bones
- 1 medium onion(s), yellow, peeled and roughly chopped
- 4 cup(s) vegetables for bone broth, (use scraps from carrots, celery, kale, mushrooms, parsnips, fennel, peppers, parsley)
- 2 whole bay leaf(s)
- 1 tablespoon(s) peppercorns, whole
- 1 tablespoon(s) oregano
- 1 tablespoon(s) fennel seed
- 1 teaspoon(s) thyme
- 2 tablespoon(s) sea salt
- 2 tablespoon(s) 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.