Description
This nutrient-rich dish serves as a robust base for soups and stews or can be enjoyed solo for its rich flavor and health benefits.
Ingredients
Scale
- 2 pounds mixed beef or chicken bones (marrow bones, knuckle bones, or chicken carcass)
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 2 tablespoons apple cider vinegar
- 12 cups cold filtered water
- Salt to taste
Instructions
- Start by rinsing the bones under cold water to clean them thoroughly. If you’re looking to enhance the flavor profile, consider roasting them. Preheat your oven to 400°F (200°C) and roast the bones for about 30 minutes.
- Transfer the rinsed bones into a sizable stockpot. Add your prepared vegetables—onion, carrots, celery, and the smashed garlic cloves. Toss in the bay leaves and whole black peppercorns, then drizzle in the apple cider vinegar. Cover everything with 12 cups of cold filtered water.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for 12 to 24 hours.
- After your broth has simmered, strain out the solids using a fine mesh strainer. Pour the liquid into a large bowl or pot, season with salt to taste, and cool before storing.
Notes
For a more robust flavor, consider using roasted bones. Adjust the simmering time to achieve your desired richness.
- Prep Time: 20 minutes
- Cook Time: 12-24 hours
- Category: Soup
Nutrition
- Calories: 40-60 kcal per cup
- Sodium: 250-300 mg
- Protein: 10 g