Dawn
Culinary Explorer
Very good for the rainy days
Ingredients:
Ingredients:
- 2-3 pounds of beef, chicken, or turkey bones (ideally with some meat still attached)
- 1 onion, peeled and halved
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 4 cloves of garlic, peeled and smashed
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 2 tablespoons apple cider vinegar
- Water (enough to cover the bones)
- Preheat your oven to 400°F (200°C). Place the bones on a baking sheet and roast them in the oven for about 30 minutes, or until they're nicely browned.
- Transfer the roasted bones to a large stockpot or slow cooker. Add the onion, carrots, celery, garlic, bay leaves, peppercorns, and apple cider vinegar.
- Pour enough water into the pot to cover the bones and vegetables by a couple of inches.
- Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer, partially covered, for at least 8 hours or up to 24 hours. The longer you simmer, the richer the broth will be.
- Skim off any foam or impurities that rise to the surface during cooking.
- Once the broth has finished simmering, strain it through a fine mesh sieve or cheesecloth into a clean container. Discard the solids.
- Let the broth cool to room temperature, then transfer it to jars or containers for storage. You can refrigerate it for up to 5 days or freeze it for longer storage.
