Some cooks insist on a double-process for making bone broth. They blanch raw bones (as for white stock) to remove impurities, then roast the blanched bones for deeper color and flavor. However, that precludes using bones collected (and frozen) from a few different roasted-meat suppers.
Whichever method you choose, add most herbs and spices (lemongrass, thyme, leeks, turmeric, sea salt) after preparing the broth. Many accent ingredients lose their spark during a full day of cooking.
Makes about 1 gallon
- 6 pounds roasted beef, veal, pork or chicken bones
- 2 onions, chopped
- 2 ribs celery, chopped
- 2 carrots, chopped
- 6 black peppercorns
- 1/4 cup apple cider vinegar
Place roasted bones, onions, celery, carrots, peppercorns, and vinegar in a large stock pot or slow cooker. Fill with water to cover the bones. If using a stock pot on the stove, bring the water to a gentle boil, then reduce heat to simmer. If using a slow cooker, set cooker on low.
Cook the broth for 12 to 24 hours, adding water if needed to keep bones covered. Remove from heat and strain broth through layers of cheesecloth into a bowl. Add ingredients and spices as desired and serve, or cool broth prior to refrigerating.