How To Make Bone Broth - Preparation

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.