To make bone broth, follow these general steps:
- Roast bones (optional for flavor): Preheat the oven to about 400-450°F (200-230°C), place bones on a baking sheet, and roast for 15-40 minutes until browned.
- Prepare broth: Place the roasted bones in a large pot or slow cooker. Add water to cover the bones by about 1-2 inches, 1-2 tablespoons of apple cider vinegar (to help extract nutrients), and optional vegetables such as onions, garlic, carrots, celery, and herbs for flavor.
- Simmer: Bring the mixture to a boil, then reduce to a low simmer. Cook for 12-24 hours (or even longer), occasionally skimming off any foam or impurities that rise to the surface. For slow cooker, cook on low for the same duration.
- Strain and store: Allow the broth to cool slightly, strain through a fine mesh strainer to remove bones and vegetables, and store in airtight containers. It can be refrigerated for up to 5 days or frozen for several months.
Optional roasting, the use of a variety of bones (such as marrow bones, knuckles, oxtail), and adding vegetables/herbs improve flavor and nutritional value. This simple method yields a nutritious, flavorful bone broth suitable as a soup base or warm drink.
