Nourishing Homemade Bone Broth
A deeply flavorful, nutrient-dense foundation that elevates everything from simple soups to rich pan sauces.
Ingredients
- •4 pounds (1.8kg) mixed beef and veal bones
- •2 large carrots, roughly chopped
- •2 stalks celery, roughly chopped
- •1 large yellow onion, quartered
- •1 head garlic, halved crosswise
- •2 tablespoons apple cider vinegar
- •1 bunch fresh parsley
- •2 dried bay leaves
- •1 teaspoon whole black peppercorns
- •12 cups cold filtered water
Instructions
- 1
Preheat your oven to 400°F (200°C). Arrange the bones in a single layer on a large roasting pan and roast for 45 minutes until deeply browned.
- 2
Transfer the roasted bones to a large stockpot or slow cooker, scraping in any browned bits from the roasting pan.
- 3
Add the carrots, celery, onion, garlic, apple cider vinegar, bay leaves, and peppercorns to the pot.
- 4
Pour the cold water over the ingredients until they are fully submerged.
- 5
Bring the liquid to a gentle boil, then immediately reduce the heat to the lowest setting to maintain a very slow simmer.
- 6
Simmer uncovered for 12 to 24 hours, occasionally skimming off any foam or excess fat that rises to the surface.
- 7
Add the fresh parsley during the final 30 minutes of cooking for a bright finish.
- 8
Strain the broth through a fine-mesh sieve into a large heat-proof bowl, discarding the solids.
- 9
Let the broth cool to room temperature before refrigerating.
💡 Chef tips
- Roasting the bones is the secret to a deep, golden color and complex, savory flavor.
- The apple cider vinegar is essential as it helps draw minerals out of the bones during the long simmer.
- Store the cooled broth in the refrigerator for up to 5 days, or freeze in portions for up to 6 months.
✅ How it should turn out
The finished broth should be a clear, golden-brown liquid with a rich, savory aroma and a silky mouthfeel that sets into a slight gel when fully chilled.