02 Aug Homemade Bone Broth
- 5 lbs beef back or neck bones (or chicken carcasses or lamb bones)
- ¼ cup apple cider vinegar or fresh lemon juice
- 2 medium onions cut into quarters (or 2 leeks, coarsely chopped)
- 2 cups parsley
- 4 medium celery stalk ends coarsely chopped
- 2-3 bay leaves
- 1 Tbsp. black peppercorn
- Cold water
Place bones, vinegar, onions, parsley, celery, bay leaves, and peppercorns in a large stock pot.
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.
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.)
Skim off any foam that develops during cooking.
Strain liquid using a fine mesh strainer or cheesecloth.
Use broth immediately or refrigerate for up to three days.