Bone broth is the liquid that is leftover after you simmer meaty bones and connective tissue in water for an extended period of time. In addition to bones, connective tissue and joints, bone broths often contain vegetables, herbs and spices as well as wine or apple cider vinegar.
3 kgs bones (chicken, beef, pork, lamb etc.)
2 tablespoons extra virgin olive oil
1 cup apple cider vinegar
12 cups water
2 bay leaves
1 tablespoon peppercorns
fine sea salt
Heavy Stock Pot or slow cooker
Heat the oven to 400 F, and line a baking sheet with baking paper.
Arrange the bones on the baking sheet, and drizzle with extra virgin olive oil.
Next, roast them for 30 minutes, or until slightly brown.
Turn half-way through to promote even cooking.
Using a pair of kitchen tongs, transfer the bones to a heavy stock pot.
And then pour in the apple cider vinegar and water.
Drop in the bay leaves and peppercorns.
Bring the pot to a boil over medium-high heat, and then immediately turn the heat down to low. Simmer, uncovered, at least 8 hours and up to 16 hours.
Skim any foam that appears at the surface of the broth.
Strain the broth, and season it with fine sea salt as you like it.
Serve it immediately or pour it into jars and store in the fridge for up to 1 week and in the freezer up to 6 months.
Notes On Your Timing: Chicken bones and other small bones take less time, and large bones like beef bones require a longer simmer