Homemade Bone Broth

Homemade Bone Broth:

Ingredients

1. 5 lbs beef back or neck bones (or chicken carcasses or lamb bones)

2. ¼ cup apple cider vinegar or fresh lemon juice

3. 2 medium onions cut into quarters (or 2 leeks, coarsely chopped)

4. 2 cups parsley

5. 4 medium celery stalk ends coarsely chopped

6. 2-3 bay leaves

7. 1 Tbsp. black peppercorns

8. Cold water

Instructions

1. 
   

Place bones, vinegar, onions, parsley, celery, bay leaves, and peppercorns in a large stock pot.

1. 
   

Add enough water to cover bone mixture by 1 to 2 inches, leaving room at the top of the pan. Cover. Bring to a boil over medium-high heat. Reduce heat; gently boil for 1 hour. Remove any meat left on bones. Set meat aside for future use.

1. 
   

Return bones to a gentle boil for 2 to 24 hours, or until bones crumble and look bleached. (Gently boil chicken bones for 6 to 12 hours, or until they crumble.)

1. 
   

Skim off any foam that develops during cooking.

1. 
   

Strain liquid using a fine mesh strainer or cheesecloth.

1. 
   

Use broth immediately or refrigerate for up to three days.