Bone Broth
Category: Soup & Salad
Ingredients
- 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
Directions
- 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 hours
Chicken or turkey: 24 hours
Fish 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.
