Roasting the bones and veggies together in the oven before making the broth will intensify the flavor the finished soup. Also, adding a little cider vinegar to the water helps release minerals stored in the bones. Medicinal mushrooms such as Reishi, Maitake or Shiitake can be sautéed in a little olive oil and added to boost immunity.
- 4 pounds Beef or Lamb bones (a mixture of marrow & knuckle) with a little meat on them.
- 2 unpeeled organic carrots, cut into 3” pieces
- 1 organic leek, topped and cut in thick slices
- 1 medium organic yellow onion, skin removed & quartered
- 1 head of garlic, halved crosswise
- 2 organic celery stalks, cut into 2” pieces
- 2 bay leaves
- 2 tablespoons black peppercorns
- 2 tablespoons cider vinegar
- Filtered water
- Preheat oven to 400 F. Rinse the bones and pat them dry. Line a large roasting pan with foil. Place bones, carrots, leek, onion, and garlic in pan and roast for about one hour (or until bones are well browned and fragrant).
- Spoon the roasted bones, veggies, and roasting juices into a large stock pot and cover with water (about 12 cups). Add celery, bay leaves, peppercorns and vinegar. Add more water if necessary to cover.
- Cover the pot and bring to a gentle boil. Reduce the heat to a low simmer and cook, with lid slightly ajar, for at least 8 hours but up to 24 hours (I simmered mine for a full day). The longer the broth simmers the more flavorful it will be. Add more water to keep bones covered if necessary.
- Remove the pot from the stove and let cool. Strain broth into a large container using a fine mesh sieve. Discard bones and veggies. Refrigerate overnight.
- Skim the solidified fat from the top of the chilled broth and discard. The cold broth will be gelatinous, but will liquefy when reheated. Warm & serve plain or purée with sautéed mushrooms. *Bone broth may be frozen in portions for up to 6 months.