Ingredients
Scale
- 2 pounds beef or chicken bones (preferably roasted)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 tablespoons apple cider vinegar
- 1 teaspoon black peppercorns
- 2 bay leaves
- Optional: herbs like thyme or rosemary for added flavor
- Salt to taste
Instructions
- Prepare the bones: Roast the bones in a preheated oven at 400°F (200°C) for about 30 minutes until golden, enhancing flavor and nutrition.
- Combine ingredients: Transfer roasted bones to a large stockpot, add chopped vegetables, garlic, bay leaves, peppercorns, and herbs if using.
- Add vinegar and water: Pour in 16 cups of water, then add 2 tablespoons of apple cider vinegar to extract minerals from the bones.
- Simmer: Bring to a boil, then reduce the heat and let it simmer gently for 12-24 hours, skimming foam periodically for clarity.
- Strain and season: Once cooked, strain the broth through a fine-mesh sieve, discard solids, and season with salt to taste.
Notes
- Allow the bone broth to cool completely before transferring it to airtight containers.
- Store in the refrigerator for up to 5 days or freeze for up to 3 months.
- For longer storage, consider portioning into ice cube trays for easy use in recipes or drinks.
- Prep Time: 15 minutes
- Cook Time: 12-24 hours
- Category: Soup
- Method: Simmering
- Cuisine: Healthy
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 50 Kcal
- Sugar: 1g
- Sodium: 250mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 5mg
