How to Make Bone Broth

This is my favorite way to make bone broth.

About 1 gallon of leftover bones from chicken or turkey or beef 
1 large onion, roughly chopped 
2 carrots, sliced thick 
4 celery ribs, sliced thick 
2 cups of white wine 
2 T apple cider vinegar 
3 large garlic cloves 
4 sprigs fresh thyme 
2 bay leaves 
1 tsp black peppercorns 
Sea salt 

1. Heat the oven to 450 degrees. Arrange the bones in a single layer in a large roasting pan or a cast iron skillet. Roast until brown and sizzling, 20-25 minutes. Remove form the oven and transfer the pieces to the stockpot.

2. Place onion, carrots, and celery in the empty roasting pan or skillet. Return the pan/skillet to the oven and roast the vegetables for 20-25 minutes. Remove the pan from the oven and place it over medium heat. Add white wine and cook, stirring, until wine is reduced to a syrup, about 3-5 minutes.

3. Add the wine/vegetable mixture to the stockpot. Add the garlic, thyme, bay leaves, peppercorns and enough water to cover the top of the bones.

To get broth with a clean flavor make sure to bring your pot to a boil then immediately turn the heat down to a bare simmer. During the lengthy time broth cooks, you should keep the temperature just hot enough so that small bubbles occasionally form and release. The broth should otherwise remain relatively still, but hot. Keeping your bones at a forceful, rolling boil breaks down the broth’s gelatin and can muddy both the appearance and the flavor of the final product.

As the broth simmers, foam, scum or a thin skin may form at its surface. This foam is made up of protein, and while it’s perfectly edible, it can cloud your broth. Gently lift off the any foam or scum that forms and discard.

When your broth has finished simmering, after eight to twelve hours, strain it through a fine-mesh sieve and either use it immediately or store it in glass jars in the fridge for up to one week or in the freezer for up to three months.

Note: You can also make this in the instant pot. Just place all of your ingredients into the instant pot instead of the stockpot in step 3 and then set it to soup/broth. It takes about 4-6 hours in mine and the broth comes out clear, not cloudy, and tastes lovely.

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