Making Bone Broth
A good broth relies on the quality of your bones and the patience of your simmer. It is the foundation for soups, braises, and pan sauces.
Start with roasted bones for depth
Raw bones produce a mild, clear liquid, but roasting them at 400°F until dark brown creates a richer, more complex base.
- Large stockpot or slow cooker
- Roasting pan
- Fine mesh strainer
- Large storage containers
What goes in.
- 4 lbBeef or veal bones, marrow and knuckle
- 2 tbspApple cider vinegar
- 2Yellow onions, halved
- 3Carrots, chopped into large chunks
- 3Celery stalks, chopped
- 1 headGarlic, halved crosswise
- 1 bunchFresh parsley
Maintain a 'lazy' bubble
If the liquid boils vigorously, the fat emulsifies and the broth turns cloudy. Keep the surface barely trembling to ensure a clean, clear final product.
The method.
Roast the bones
Place bones in a roasting pan at 400°F for 45 minutes until they are deeply browned but not scorched.
Combine
Transfer bones to your stockpot. Add the vegetables, vinegar, and enough cold water to cover everything by two inches.
Simmer
Bring the pot to a very gentle simmer, then immediately drop the heat to the lowest setting. Cover partially and let it go for 12 to 24 hours.
Strain
Remove the solids with a slotted spoon, then pass the liquid through a fine mesh strainer into clean containers.
Chill
Cool the containers in an ice bath before moving them to the refrigerator. Once cold, a layer of fat will form on top; remove it before using.
Other turns to take.
Chicken Broth
Use 4 pounds of chicken carcasses and wings. Reduce simmer time to 6-8 hours, as chicken bones break down much faster than beef.
When it doesn't go to plan.
Always start with cold water; it draws out more flavor and protein than starting with hot water.
Do not add salt during the simmer. Salt early on can over-concentrate as the liquid reduces, making it impossible to fix.
If you have a collection of vegetable scraps—onion skins, carrot tops, parsley stems—keep them in a freezer bag and add them to the pot.
The ones that keep coming up.
How do I know if it is done?
When the liquid is dark, carries a deep aroma, and the bones themselves have become brittle enough to snap easily.
Does it have to turn into jelly?
If you used joints, knuckles, or feet, the collagen will cause it to gel when chilled. This is a sign of high-quality broth, but it will liquefy once heated.
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