This is a great way to utilize pork or beef bones and extract their flavors and nutrients.
- Pork or beef bones
- 1 onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tablespoon whole peppercorns
- 2 tablespoons apple cider vinegar (optional, helps extract minerals from the bones)
- Preheat your oven to 400°F (200°C). Place the bones on a baking sheet and roast them for about 30 minutes until they are browned. This step enhances the flavor of the broth.
- Transfer the roasted bones to a large stockpot or slow cooker.
- Add the onion, carrots, celery, garlic, bay leaves, peppercorns, and apple cider vinegar (if using) to the pot.
- Fill the pot with enough water to cover the bones and vegetables by about 2 inches.
- Place the pot on the stove or set the slow cooker to low heat.
- Slowly bring the water to a simmer. Be careful not to let it boil vigorously, as this can make the broth cloudy.
- Once the broth reaches a simmer, reduce the heat to low and let it gently simmer for at least 6 hours, but preferably up to 24 hours. The longer you simmer, the more flavor and nutrients will be extracted from the bones.
- Throughout the simmering process, skim off any impurities or foam that rise to the surface.
- After the desired simmering time, remove the pot from heat and let the broth cool slightly.
- Strain the broth through a fine-mesh sieve or cheesecloth into a large bowl or container to remove the bones and vegetables. Press on the solids to extract all the liquid.
- Allow the broth to cool completely, then refrigerate it overnight. This will allow the fat to rise to the top and solidify, making it easier to remove.
- Skim off the solidified fat from the top of the chilled broth and discard it. The remaining broth can be stored in the refrigerator for up to 4 days or frozen for longer storage.
- Use the homemade bone broth as a base for soups, stews, sauces, or simply enjoy it as a nutritious and flavorful beverage.
By making bone broth, you’re extracting the maximum flavor and nutrients from the pork or beef bones while reducing waste.