Ingredients:

  • lbs Mixed Bones (e.g., Beef Marrow, Knuckle, or Chicken Feet)
  • tbsp Olive Oil
  • tsp Sea Salt
  • large Yellow Onions, quartered
  • large Carrots, roughly chopped
  • Celery Stalks, roughly chopped
  • whole Head of Garlic, halved horizontally
  • tbsp Apple Cider Vinegar (with the 'mother')
  • tbsp Black Peppercorns
  • Bay Leaves
  • large bunch Fresh Parsley stems (Tied with twine)
  • Cold Water (enough to cover ingredients by about 2 inches)

Instructions:

  1. Roast the bones: Toss bones with oil and salt. Roast in a 400°F (200°C) oven for 30-45 minutes until deeply browned.
  2. Initial Setup: Transfer roasted bones and any rendered juices to the large stockpot. Add the quartered onions, carrots, celery, and garlic head.
  3. Acidulation: Sprinkle the bones and vegetables with the Apple Cider Vinegar. Let stand for 20 minutes.
  4. The Long Simmer: Cover everything generously with cold water. Bring slowly to a boil over high heat.
  5. Skimming: Once boiling, immediately reduce heat to the lowest possible setting so the liquid barely trembles. Carefully skim off any scum or foam that rises to the surface during the first hour.
  6. Add Herbs & Seasoning: Add peppercorns, bay leaves, and the parsley bundle.
  7. Simmering Stage: Cover the pot loosely. Simmer for a minimum of 24 hours, up to 48 hours. Top up with hot water only if the solids are exposed.
  8. Final Strain: Turn off the heat. Carefully remove the large solids. Strain the remaining liquid through a fine-mesh sieve into a clean bowl, optionally lining the sieve with cheesecloth for clarity.
  9. Cooling & Storage: Allow the broth to cool completely at room temperature (no more than 2 hours), then transfer to the fridge. Once chilled, the fat will solidify on top.
  10. Portioning: Scoop off the solidified fat cap and freeze the bone broth in meal-sized portions.