How To Make Bone Broth
3 to 4 pounds mixed beef and chicken bones (I use beef rib and leg bones and chicken backs or wings)
1 medium carrot, chopped
2 stalks celery, roughly chopped
1 medium yellow onion, roughly chopped
2 tablespoons cider vinegar
1 sprig of fresh thyme
1 bay leaf
1 head of garlic, cut in half across the bulbs
1 tablespoon of Worcestershire Sauce
1/2 teaspoon of black pepper
- Roast the bones and veg: Preheat the oven to 420°F. Spread the bones, celery, carrot, onion, and garlic in a single layer on a baking sheet. Roast for about 45 minutes.
- While the bones are roasting: Add about 6 litres of water into a large pot and start to heat. Add the vinegar, bay leaf, Worcestershire sauce, thyme, and pepper to the water.
- Add the bones and veg: Once the bones and veg are ready add them to the pot along with any oil and scrapings. All that good stuff adds more flavour. Adjust the amount of water to cover the bones by an inch or two.
- Bring to a boil then simmer: Bring the water to a boil over high heat then turn the heat down to the lowest setting possible. You just want a very gentle simmer now. Keep the lid on almost closed so some vapour escapes. Keep this going for about 24 hours or so (you can go longer, up to you, the longer it goes the more the flavour develops but the less broth you end up with). Check the pot from time to time and skim off any foam. If the water level goes down too far you can top up a bit but you should lose about 1 litre over the 24 hours.
- Strain the broth: Strain the broth through a fine-mesh strainer to remove all the bones and vegetables.
- Jar it up. I store the broth in Mason jars in the fridge. You want to chill the jars down quickly and store them in the fridge for about 5 days. Alternatively you can freeze the broth for longer storage.