BOXED BONE BROTH RECIPES

Steps:

• Place bones into a large stockpot or slow cooker and cover with water.
• Add apple cider vinegar to water prior to cooking. This helps pull out important nutrients from the bones.
• You can also add in sea salt, peppercorns, vegetables — such as onions, garlic, carrots and celery — and herbs like parsley and thyme for added nutrient value.
• Fill stockpot or slow cooker with filtered water to cover. Leave room for water to boil.
• Heat slowly. Bring to a boil and then reduce heat to simmer for at least six hours. Remove any scum as it arises.
• Cook slow and at low heat. Chicken bones can cook for 24 hours. Beef bones can cook for 48 hours. A low and slow cook time is necessary in order to fully extract the nutrients in and around the bone.
• Remove from heat and allow to cool slightly. Discard solids and strain remainder in a bowl through a colander.
• Let stock cool to room temperature, cover and chill.

Steps:

• Place bones in a large stockpot or Dutch oven; add enough water to cover. Bring to a boil over medium-high heat; reduce heat and simmer 15 minutes. Drain, discarding liquid. Rinse bones; drain. , Meanwhile, preheat oven to 450°. In a large roasting pan, roast boiled bones, uncovered, 30 minutes. Add onions and, if desired, carrots. Roast until bones and vegetables are dark brown, 30-45 minutes longer; drain fat., Transfer bones and vegetables to a large stockpot or Dutch oven. Add 1/2 cup warm water to roasting pan; stir to loosen browned bits. Transfer pan juices to pot. Add seasonings and enough cold water just to cover. Slowly bring to a boil; this should take about 30 minutes. Reduce heat; simmer, covered, with lid slightly ajar, 8-24 hours, skimming foam occasionally. If necessary, add water to keep ingredients covered. , Remove beef bones; cool. Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface.