Making Bone Broth
Good broth provides a base that elevates almost every other dish you make. It requires little active work but demands respect for the cooling process to extract everything from the bones.
The quality of the bone determines the density of the broth.
Roast your bones first if you want a deep, dark color and a richer scent. If you prefer a lighter, clearer base, skip the roasting and start with raw bones.
- large stockpot or slow cooker
- fine mesh strainer
- cheesecloth
- ladle
What goes in.
- 4 lbbeef or chicken bones (knuckle and marrow bones work best)
- 1large yellow onion, quartered
- 2carrots, roughly chopped
- 2celery stalks, chopped
- 2 tbspapple cider vinegar
- 1bay leaf
- 4 qtcold filtered water
Break down the mineral structure
Adding apple cider vinegar to the cold water and letting the bones sit for 30 minutes before turning on the heat helps draw minerals out of the bone matrix.
The method.
Roast the bones
Place bones on a baking sheet and roast at 400°F (200°C) for 45 minutes until they are brown and fragrant.
Combine ingredients
Place the bones, vegetables, and vinegar into the stockpot. Cover with the cold water.
The simmer
Bring the pot to a bare boil, then immediately reduce the heat to the lowest setting. The surface should barely ripple.
Wait
Let the broth cook for 12 hours for chicken, or up to 24 hours for beef. Skim off any gray foam that rises to the top during the first hour.
Strain
Turn off the heat. Use a fine mesh strainer lined with cheesecloth to pour the liquid into a clean container, discarding the solids.
Chill
Cool the broth completely in the refrigerator. A layer of fat will form on top; leave this in place until you are ready to use the broth, as it acts as a protective seal.
Other turns to take.
Spiced Broth
Add star anise, ginger slices, and a cinnamon stick during the final two hours of simmering.
Roasted Vegetable Base
Caramelize the onions and carrots in a pan before adding them to the stockpot for a deeper, earthier profile.
When it doesn't go to plan.
Never let the broth reach a hard boil; it will turn the liquid cloudy and emulsify the fat you want to strain away later.
Store the broth in wide-mouth glass jars, leaving an inch of space at the top if you plan to freeze it to prevent cracking.
If you find you have too many bones for one pot, freeze them in bags until you have enough to justify the long simmer.
The ones that keep coming up.
Why is my broth not jelling?
You likely did not use enough bones with joints or cartilage. Add chicken feet or beef knuckles next time for more natural collagen.
How long does it stay fresh?
It will keep in the refrigerator for 5 days or in the freezer for up to 6 months.
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