WHATS BONE BROTH RECIPES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Place beef bones on the prepared baking sheet.
• Roast bones in the preheated oven for 40 minutes, turning over at the halfway point.
• Carefully place bones into a large stockpot and pour in any juices that have collected on the baking sheet. Add celery, onion, leek, and garlic to the stockpot, and add just enough water to completely cover the bones. Stir in bay leaves, vinegar, salt, and pepper.
• Bring broth to a boil over medium-high heat. Reduce heat to a very low simmer and cover, venting the lid a bit. Simmer for 12 hours, occasionally skimming off any foam and "gunk" that rises to the top. Add additional water whenever bones and vegetables are no longer covered.
• Remove the pot from the heat and cool broth to room temperature. Strain broth with a fine-mesh strainer into a clean pot. Discard bones and vegetables.

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.