Take 2 large bones or 4 medium bones and place in a large cast iron or making sheet
Oil a large cast iron or baking sheet to prevent sticking
Place 2 large bones or 4 medium bones on oiled pan
- Add onions
- Carrots
- Celery
- Sprinkle with salt and pepper
Roast on 400 degrees for 20 minutes
Scrape all the contents of the pan into a stock pot or crock pot and then top off with water. Simmer on low for 2-12 hours.
Add spices according to taste, I like:
- Salt
- Pepper
- Garlic
- Rosemary
- Thyme
- Onion Flakes
- Turmeric
- Dry Bay Leaves
I add 1-2 Tbs of Apple Cider Vinegar to help draw out more nutrients from the bones. It does make the broth slightly tangy.
I use this broth to make soups in place of bouillon. I will also sip on it warm as a drink.
To store, let the broth cool and place in freezer safe containers, date and freeze.
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