Ingredients
Scale
- 2–3 lbs of bones (beef, chicken, or turkey—ideally with some joints and marrow)
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2–3 cloves garlic (optional)
- 2 Tbsp apple cider vinegar
- Salt and pepper to taste
- Water to cover (about 10–12 cups)
- Optional: bay leaf, fresh herbs (like thyme or parsley)
Instructions
- Roast the bones (optional but adds flavor): Preheat oven to 400°F. Place bones on a baking sheet and roast for 30 minutes.
- Combine ingredients in a large stockpot or slow cooker. Add bones, veggies, vinegar, and any seasonings.
- Add water to fully cover the contents by a couple of inches.
- Bring to a boil, then reduce heat and simmer:
- Stovetop: 12–24 hours (keep it low and slow)
- Slow cooker: Set to low for 24–48 hours
- Skim any foam or impurities that rise to the top during the first hour of simmering.
- Strain the broth through a fine mesh strainer and discard solids.
- Cool and store in the fridge (up to 5 days) or freezer (up to 3 months).