Ingredients:

  • 4–5 lbs (1.8 – 2.2 kg) Beef marrow bones, knuckles, or poultry carcasses (mixed is best)
  • 1 Tbsp (15 ml) Unsalted Olive Oil (or neutral oil)
  • 6 quarts (6 litres) Cold Filtered Water
  • 2 Tbsp (30 ml) Apple Cider Vinegar (ACV)
  • 2 large Yellow Onions (quartered, skin left on)
  • 2 medium (250 g) Carrots (roughly chopped)
  • 3 (150 g) Celery Stalks (roughly chopped)
  • 1 bunch (50 g) Fresh Parsley Stems (a generous handful)
  • 1 Tbsp (15 g) Whole Black Peppercorns
  • 3 Bay Leaves (dried)
  • 4–5 Fresh Thyme Sprigs
  • Sea Salt (To Taste)

Instructions:

  1. Preheat the oven to 200°C (400°F). Toss the bones lightly with olive oil and arrange them on a roasting tray.
  2. Roast the bones for 45 minutes until deep golden brown and caramelised. This is crucial for rich flavour and colour.
  3. Transfer the roasted bones to the stockpot. Pour 1 cup (250 ml) of water into the roasting pan, scrape up all the flavourful brown bits (the fonds), and pour this liquid immediately into the stockpot.
  4. Cover the bones in the pot with 6 Litres of cold water. Add the 2 tablespoons of Apple Cider Vinegar. Let this stand for 30 minutes before heating.
  5. Bring the water very slowly to a boil over medium-high heat. As foam and grey scum rise to the surface, meticulously skim it off and discard it. This is essential for a clean, non-cloudy broth.
  6. Once the main impurities are removed and the liquid is clean, reduce the heat immediately to the lowest setting possible—the surface should only show the gentlest movement (a barely breathing simmer).
  7. Add the roughly chopped onions, carrots, celery, parsley stems, thyme, bay leaves, and peppercorns.
  8. Cover the pot loosely and simmer for a minimum of 12 hours, ideally 18–24 hours. Check the water level every few hours and top up with hot water if the bones are exposed.
  9. Remove the pot from the heat. Carefully strain the liquid through a fine-mesh sieve into a clean container. Discard all solids (bones and vegetables).
  10. Taste the broth and season with sea salt to your liking. Remember, if you plan to reduce it further for sauce, season lightly.
  11. Cool the broth to room temperature quickly. Then, refrigerate. Once fully chilled, the fat will solidify into a cap on the surface. Lift and discard this solid fat layer (de-fatting).
  12. Store the clear, gelatinous broth in airtight containers. It can be refrigerated for up to 5 days or frozen for up to 6 months.