Ingredients:

  • 4 lbs (1.8 kg) Mixed Beef/Chicken Bones (knuckles, joints, and feet preferred)
  • 1 large Yellow Onion, quartered (skin left on)
  • 2 medium Carrots, roughly chopped
  • 2 stalks Celery, roughly chopped
  • 1 gallon (4 litres) Cold Filtered Water
  • 2 Tbsp (30 ml) Apple Cider Vinegar (ACV)
  • 3 dried Bay Leaves
  • 1 Tbsp (15 ml) whole Black Peppercorns
  • 1 small bunch Fresh Parsley stems (optional)
  • 4 sprigs Fresh Thyme
  • Fine Sea Salt, to taste (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Arrange the bones (beef and/or chicken) on a sheet pan. Roast for 30 minutes until deep brown and caramelized.
  2. During the last 10 minutes of roasting, add the quartered onion, carrots, and celery to the pan to slightly soften and brown them.
  3. Remove the bones and vegetables and transfer them to the stockpot. Place the sheet pan on the stovetop over medium-high heat. Pour about 1 cup (240 ml) of water into the pan and scrape up all the browned bits (the fond). Pour this concentrated liquid into the stockpot.
  4. Add the remaining cold filtered water to the stockpot, ensuring the bones are fully submerged. Add the two tablespoons of Apple Cider Vinegar.
  5. Let the mixture sit for 30 minutes before heating. This allows the acid more time to start dissolving the minerals.
  6. Place the pot over high heat until it just begins to bubble, then immediately reduce the heat to the lowest setting possible. The liquid should barely ripple—never boil fiercely.
  7. As the broth heats up, impurities (scum) will rise to the surface. Use a ladle to remove this foam carefully. Skim continuously for the first hour.
  8. After the first hour of skimming, add the bay leaves, peppercorns, parsley stems, and thyme sprigs.
  9. Cover the pot partially and allow to simmer gently for 12 to 16 hours (up to 24 hours for beef). Check every few hours to ensure the water level remains just above the bones; top up with hot water if necessary.
  10. Remove the pot from the heat. Carefully ladle the liquid through a fine-mesh sieve (lined with cheesecloth if desired) into a clean container. Discard all solids.
  11. Allow the broth to cool at room temperature for an hour, then transfer it to the refrigerator. Once completely chilled (4+ hours), scrape off and discard the solid layer of fat.
  12. Taste the finished broth. Add salt if desired. Store in airtight containers in the refrigerator for up to 5 days, or freeze for up to 6 months.