- 2 lbs organic bones
- 1 onion, quartered
- 1 leek, ends trimmed and cut into 3" pieces
- 2 carrots, cut into 3" pieces
- 2 stalks celery, cut into 3" pieces
- 2 sprigs fresh thyme
- 2 sprigs fresh parsley
- 1 bay leaf
- 4 peppercorns
- 1 tbsp apple cider vinegar
- 12 cups water
- Place bones, vegetables, herbs, and spices in a large stockpot. Pour water into the pot and cook on high heat until boiling. Turn heat down to medium low so stocks simmers.
- Skim the scum from the top with a spoon every so often during cooking. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered depending on the types of bones:Beef: 48 hoursChicken or turkey: 24 hoursFish stock: 8 hours
- After simmering, let stock cool a bit, strain and discard the solids. Cook and place in refrigerator overnight. Remove solidified fat from the surface of liquid and store in a closed container in refrigerator for 2-3 days or in the freezer for 3-4 months.
When you bring bone broth to a boil, foam rises to the top. This is referred to as “scum.” The scum has some amino acids and impurities, which could include toxins. Chefs and traditional cooks often teach to skim the scum off with a fine mesh strainer, so that the impurities are removed.