Earlier this week we went over what ingredients you need to make bone broth. Now let’s go through the steps for cooking it:
• Roast the bones, carrots, and celery at 450° for about 30 minutes on a baking sheet. This step really helps improve the flavor of the broth.
• Add bones, roasted veggies, and any juices from your roasting sheet to a stock pot.
• Add apple cider vinegar, onion, garlic, and pepper to the pot.
• Add enough water to cover everything in the pot by an inch or so.
• Cover and bring to a boil.
• Reduce heat to a low simmer and cook for at least 8 hours, up to 24 hours. Increasing the simmering time increases the amount of components released from the bones and makes for a thicker, richer broth.
• Remove from heat and let the broth cool slightly.
• Strain everything through a mesh strainer and discard the bones and vegetables.
• You can sip the broth on its own or use it to make soups or braise beef.
• It can be refrigerated for up to 5 days or frozen for up to 3 months.
*If you’re worried about having the stove on for extended periods of time, you can add everything to a 6-quart slow cooker after roasting and keep it on HIGH for 24 hours.