Yields: 3-4L | Preparation time: 10 minutes | Cooking Time: 12-24 hours
Stocks and broth form the foundation of many delicious sauces, soups and stews. Mastering how to make bone broth at home is incredibly simple and worth learning how to do. Bones are typically inexpensive which makes them an excellent source of nutrition for families on a budget.
It is important to use a variety of different cuts of bones, so ask your butcher for a mix of meaty joints and knuckles that are covered in cartilage, flat bones, vertebrae and flat bones for marrow. Roasting the bones first is optional and will depend on what you want to use the broth for. Roasting increases the flavour of the broth, which I recommend doing if you want to sip on it as a restorative tonic. If you want one that is mild in flavour to add to already flavourful dishes or to put frozen into smoothies, then you can skip roasting the bones. This is going to be totally dependent on your own personal preference, so I recommend trying both methods and deciding which way you prefer it. I wrote a simple guide to perfecting gelatinous bone broth at home which covers all of this plus more, you can find it here.
1.5kg mixed bones (beef or pork)
1/4 cup apple cider vinegar
Fine sea salt
If you are roasting your bones first, preheat the oven to 200 C.
Arrange the bones on a baking tray and roast them for 25 minutes, or until golden brown. Turn half-way through to promote even cooking.
Transfer the bones to a heavy stock pot or slow cooker. Add the vinegar and water.
If using a slow cooker, set it to low and allow it to cook for a minimum 12 hours, and up to 24 hour. If using a stock pot, bring it to a boil over medium-high heat, and then immediately turn the heat down to low. Simmer, partially covered with a lid, for at least 12 hours. Skim any foam that appears at the surface of the broth. You may need to add more water if too much evaporates.
Strain the broth and season it to taste with fine sea salt. Serve immediately, or pour it into jars and store in the fridge up to 1 week and in the freezer up to 6 months.
Pick any remaining meat and fat off the bones and use it to make noodle soup!