I collect the bones (chicken, beef, lamb) from meals throughout the week and put them in the freezer. If I need to supplement, I will buy some grass-fed knuckle or marrow bones to add to them.
I usually make a batch on Sunday to provide enough broth to enjoy throughout the week. If I want to use the broth for soup, I will make some extra.
Please note this is not a low FODMAPS or low histamine recipe.
YIELD: 7-8 cups of broth
ACTIVE TIME: 40 minutes
TOTAL TIME: 9-15 hours
- 4 pounds beef bones
- 2-4 medium unpeeled carrots, cut into small pieces
- 2-4 celery stalks, cut into small pieces
- 1 medium leek, cut into small pieces
- 1-2 medium onions, quartered
- 1 garlic head, halved crosswise
- 1 tablespoons apple cider vinegar
- 2 bay leaves
- 1-2 tablespoons black peppercorns
Preheat oven to 450. Place bones, carrots, celery, onion, leek and garlic on roasting pan or cookie sheet and roast for 20 minutes. Toss the contents and roast an additional 20 minutes, or until browned.
Add the roasted ingredients to a large stockpot or slow cooker (at least 6-quart). Add cider vinegar, bay leaves and peppercorns. Add water (preferably filtered) to cover bones and vegetables.
Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar. Do not leave unattended. The longer you simmer it, the better it will be. I let it simmer all day if I am home. Add more water if/when needed, to ensure bones and vegetables are fully covered.
After at least 9 hours of simmering, remove the pot from the stove and let cool slightly. Strain broth using a fine-mesh sieve or a colander lined with coffee filters. Discard/compost bones and vegetables. Continue to allow broth to cool and pour into small containers (I use mason jars). Refrigerate for up to 3 days or freeze up to 6 months.