EGG-FREE, NIGHTSHADE-FREE, NUT-FREE
Homemade bone broth, also known as liquid gold, is great to cook in bulk and stash in the freezer. You can sip it on its own or use it in soups or stews. While roasting the bones may seem like an unnecessary step, don’t skip it. Doing so gives the broth a much heartier flavor, which will enhance any recipe it’s used in.
Makes about 10 cups
Prep time: 10 minutes
Cooking time: 24 hours
3 to 4 pounds mixed beef bones (see tip)
1 onion, quartered
5 garlic cloves, minced
1 teaspoon whole black peppercorns
1 teaspoon sea salt
2 bay leaves (optional)
Filtered water
2 tablespoons apple cider vinegar
1. Preheat the oven to 425°F.
2. Place the bones in a single layer on a baking sheet or roasting pan. Roast for 40 minutes, flipping the bones once halfway through to brown them evenly.
3. Place the bones, onion, garlic, peppercorns, salt, and bay leaves (if using) in a 6-quart (or larger) slow cooker. Add 10 to 12 cups filtered water, enough to cover the bones but no higher than 1 inch from the top of the slow cooker insert. Add the vinegar.
4. Cover the slow cooker and cook on Low for at least 12 hours and up to 24 hours.
5. When the broth has cooled slightly, strain it through a fine-mesh strainer into a large heat-safe bowl and let cool. Discard the solids.
6. When the broth is cool enough, pour it into smaller jars for storing. Store in the refrigerator for up to 5 days or in the freezer for up to a year.
Noelle’s tip: To get the most out of your broth, use a combination of meaty bones, like soup or marrow bones, and bones with more cartilage, such as oxtails or knuckle bones. The best place to get grass-fed bones is from local farms, which will have a variety of bones for relatively cheap.