Bone Broth
August 15, 2018 • 0 comments
Ingredients
- Beef Soup Bones
Directions
INGREDIENTS
2 lbs bones (2 lbs beef bones, or one whole chicken carcass) 1-gallon water, vegetables (optional: a nice ratio is one onion, two large carrots, and 2 celery stalks per gallon water), 2 Tablespoons apple cider vinegar
PREPARATION
It is purely optional, but for an improved flavor, roast your bones at 350 degrees for 30 minutes. I also like to use the chicken carcass from a baked bird that the meat has been removed from.
Pour water over the bones in a large pot and add vinegar. Let it sit for 20-30 minutes to make the nutrients more available. Roughly chop the vegetables and add to the pot. Add salt or spices if you’d like. Play around! I like to make a basic broth that I can spice up later depending on the dish I use it for.
Bring the pot to a boil then reduce to a simmer. For nice, rich broths, simmer beef bones for 48 hours and chicken bones for 24.
Let the stock cool for a bit so you can handle it (but not so that it congeals) and strain all solids out. Freeze if you won’t be using it right away.