Rough chop your vegetables and leave skins/peels on for more nutrients. You strain the broth in the end which removes all of the debris.
Optionally, roast bones on cooking sheet at 450˚ for 20 minutes prior to using for broth. Some say the roasted flavor is preferred. I honestly couldn't tell the difference.
2 lbs. of raw bones from a healthy source (lamb, beef, elk, hog)
2 stalks of celery
2 cloves of garlic
1T or more of Himalayan salt
1 t peppercorns
Additional herbs or spices to taste: I like fresh parsley, oregano and thyme for my red meats
1 gallon water
Optional: 2 tablespoons Apple Cider Vinegar (this is to draw out the minerals from the bones more readily)
Place raw bones in large stainless steel or cast iron stock pot. Add herbs and vegetables to stock pot or wait until you have removed the scum. For 2 lbs of chicken bones, add 1 gallon of clean water to cover the bones. If using, add apple cider vinegar to water.
Bring to a boil. Once it has reached a vigorous boil, reduce to a simmer. During the first few hours of simmering, you’ll need to remove the scum that floats on the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon.I typically check it after it reaches a boil and then again after another 10 or so minutes. Add vegetables at this time if you haven't already.
Cover with lid and leave on lowest range setting for 48 hours. The longer you cook this nourishing broth, the more savory and concentrated it will become.
Strain and pour into quart or pint jars for storage. I usually like to pressure can a few batches to have on hand in the pantry.
Any time a recipe calls for broth you can use your own healthier, more flavorful, home-made broth.
Click this link to learn more about the benefits of bone broth.