Rich Homemade Bone Broth
A deeply nourishing and flavorful liquid gold that forms the perfect foundation for soups, stews, or sipping on its own.
Ingredients
- •4 pounds (1.8kg) beef or chicken bones, preferably a mix of marrow and knuckle bones
- •2 large carrots, roughly chopped
- •2 stalks celery, roughly chopped
- •1 large yellow onion, quartered
- •1 head of garlic, halved crosswise
- •2 tablespoons apple cider vinegar
- •1 teaspoon whole black peppercorns
- •2 dried bay leaves
- •1 bunch fresh parsley
- •12 cups water, or enough to cover the bones
Instructions
- 1
Preheat your oven to 400°F (200°C). Place the bones on a large roasting pan and roast for 40 minutes until deeply browned to develop a rich flavor.
- 2
Transfer the roasted bones into a large stockpot or a slow cooker.
- 3
Add the carrots, celery, onion, garlic, apple cider vinegar, peppercorns, and bay leaves to the pot.
- 4
Pour the water over the ingredients until everything is fully submerged.
- 5
Bring the mixture to a gentle boil, then immediately reduce the heat to the lowest setting. Cover and simmer for at least 12 to 24 hours, skimming off any foam that rises to the top occasionally.
- 6
Add the fresh parsley during the last 30 minutes of cooking for a bright finish.
- 7
Strain the broth through a fine-mesh sieve into a large bowl, discarding the solids.
- 8
Let the broth cool slightly before refrigerating or using immediately.
💡 Chef tips
- Roasting the bones is the secret to a deep, dark color and complex flavor; do not skip this step.
- The apple cider vinegar is essential as it helps draw the minerals and collagen out of the bones.
- Store the broth in airtight containers in the refrigerator for up to 5 days, or freeze in portions for up to 3 months.
✅ How it should turn out
The finished broth should be clear to golden-brown in color, with a rich, savory aroma and a silky mouthfeel that indicates high collagen content.