Bone Broth is a savory, nutrient-dense, and collagen-rich liquid made from simmering marrow-rich animal bones (beef, chicken, turkey, pork) in water for an extended period of time. In addition to bones and connective tissue, vegetables like celery, carrots, and onions, fresh herbs, and garlic for extra flavor. Since bone broth is often graded by how gelatinous it is upon cooling, sometimes apple cider vinegar or white vinegar is added in small amounts to help break down the animal proteins and connective tissues. This aided breakdown helps provide a broth higher in protein and collagen.
Blanch the Bones. Divide the bones between two large pots and cover with cold water. Bring to a boil over high heat and simmer for 10-15 minutes before draining and rinsing the bones with water.
Roast the Bones and Vegetables. Now that your bones have been blanched, drained, and rinsed, it’s time to preheat your oven. Transfer the bones and vegetables to the roasting pans. Avoid piling them all on top of each other- use two roasting pans, if necessary. Roast for before gently tossing the bones and vegetables, and roasting for some additional time.
Transfer the Bones Back to the Stockpots & Bring to a Boil Wash the stockpots that were used to blanch the bones and divide the roasted bones and vegetables between the two pots. Scrape up any brown bits and juices remaining in the roasting pan using a metal spatula and a little water, if needed, and divide between the two pots
With the bones and vegetables divided, divide the bay leaves, peppercorns, star anise, cinnamon sticks, and apple cider vinegar between the two pots. Fill each pot with approximately 12 cups of cold water. Cover each pot with a tight-fitting lid and bring to a low boil.
Simmer. Reduce heat to low and simmer, with the lid slightly ajar, skimming any foam or excess fat, as needed. Simmer for at least 8-12 hours or up to 24 hours. Add more water if needed to make sure bones and vegetables remain fully submerged.
Strain the Bones. Once the bones have simmered and your broth is ready, you will need to strain the broth through a fine-mesh strainer. For an extra clear broth, strain a second time through a food-grade cheesecloth. Set aside the broth to cool and allow the bones to cool.
Don’t Forget About the Meat. Depending on the type of bones you use to make your bone broth, you may or may not have any meat left to be picked off. Don’t let it go to waste! As for the vegetables, blend them together and add them to cooked rice, mashed potatoes, or, add a little broth and make it a delicious blended soup.
Don’t Forget About the Meat. Depending on the type of bones you use to make your bone broth, you may or may not have any meat left to be picked off. Don’t let it go to waste! As for the vegetables, blend them together and add them to cooked rice, mashed potatoes, or, add a little broth and make it a delicious blended soup.