Makes about 8 cups
Nutrient-rich bone broth is a restorative, curative, and essential ingredient in almost every cuisine around the world, and it’s no different in Mediterranean cooking. While the recipes differ from country to country, they all result in deeply flavored, nutrient-dense broth that’s just as delicious to sip as it is to use in your everyday cooking. I recommend lamb as the base, but beef and pastured chicken are also delicious. Always buy whole organic chickens, so you can save the bones after you’ve roasted and eaten the meat. Just store the bones in the freezer until you have enough to make stock. Roasting the bones before simmering them gives this broth even deeper flavor.
wild bonus: This gelatin-rich broth helps protect the gut and its mucous membrane.
1 to 2 pounds lamb, beef, or chicken bones
2 large onions, chopped
4 garlic cloves, minced
5 celery stalks, chopped
3 carrots, chopped
3 fresh thyme sprigs
1 fresh rosemary sprig
2 bay leaves
½ cup chopped fresh flat-leaf parsley
1 tablespoon apple cider vinegar
Pinch of sea salt
Note: I usually schedule a broth-making day every month or so and stock the freezer so I always have some on hand. Make sure to label the type of broth clearly if you’re making different varieties—I once accidentally used a fish broth for a hearty beef stew!
Preheat the oven to 400°F.
Scatter the bones in a roasting pan. Roast until the bones are browned, 45 minutes to 1 hour. Transfer the bones to a large pot.
Add the remaining ingredients and add water to cover (about 10 cups). Bring to just under a boil and reduce the heat. Simmer for 2 hours, skimming occasionally to remove any fat or foam that rises to the surface.
Strain the broth through a fine-mesh sieve (discard the solids).
Let the broth cool to room temperature and transfer to 1-quart containers. Store in the refrigerator for up to 2 days or freezer for up to 6 months.