Bone Broth

Instructions

1. Roast the bones
   Preheat oven to 220°C (425°F). Place bones on a baking sheet and roast for 25-30 minutes until well browned, turning halfway through. This step adds tremendous flavor to your broth.
2. Prepare the vegetables
   While bones are roasting, heat olive oil in a large stockpot over medium heat. Add onions, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften. Add garlic and sauté for another minute until fragrant.
3. Combine all ingredients
   Transfer roasted bones to the stockpot with vegetables. Add bay leaves, peppercorns, parsley stems, thyme, and apple cider vinegar. The vinegar helps extract minerals from the bones. Pour in cold water until everything is covered by about 5cm (2 inches) of water.
4. Simmer slowly
   Bring the pot to a boil, then immediately reduce to a very low simmer. Small bubbles should barely break the surface. Skim off any foam or impurities that rise to the top during the first hour of cooking.
5. Cook for a long time
   Maintain a very low simmer for 10-12 hours. The longer you cook bone broth, the more flavorful and nutrient-dense it becomes. Add additional water as needed to keep bones submerged.
6. Strain the broth
   Once cooking is complete, remove from heat and let cool slightly. Strain through a fine-mesh sieve lined with cheesecloth into a large container, discarding all solids. For an even clearer broth, strain a second time.
7. Cool and store
   Allow broth to cool to room temperature, then refrigerate overnight. The next day, skim off the layer of fat that solidifies on top (you can save this for cooking). Transfer broth to storage containers or freezer-safe bags.