Ingredients:

  • 3-4 pounds (1.3 - 1.8 kg) beef bones (knuckle, marrow, or femur), preferably organic and grass-fed
  • 1-2 chicken carcasses (optional)
  • 1 large onion, roughly chopped (approx. 150g / 5.3 oz)
  • 2 carrots, roughly chopped (approx. 120g / 4.2 oz)
  • 2 celery stalks, roughly chopped (approx. 100g / 3.5 oz)
  • 4 cloves garlic, smashed
  • 1 inch (2.5 cm) piece of ginger, peeled and sliced
  • 1 tablespoon apple cider vinegar (15 ml)
  • 1 teaspoon black peppercorns (5 ml)
  • 2 bay leaves
  • A handful of fresh parsley or thyme stems (optional)
  • 12 cups (3 liters) filtered water

Instructions:

  1. Preheat oven to 400°F (200°C). Spread bones on a roasting pan and roast for 20-30 minutes, or until lightly browned. This deepens the flavour.
  2. Place roasted bones (or raw bones, if skipping roasting) into the stockpot.
  3. Add the onion, carrots, celery, garlic, ginger, peppercorns, bay leaves, and any optional herbs.
  4. Pour 1 cup (240 ml) of water into the roasting pan and scrape up any browned bits from the bottom. Add this liquid to the stockpot.
  5. Pour in the apple cider vinegar.
  6. Pour in the filtered water, ensuring the bones and vegetables are submerged.
  7. Bring the mixture to a boil, then immediately reduce heat to a very low simmer. Skim off any foam or impurities that rise to the surface.
  8. Cover and simmer for at least 12 hours, or up to 24 hours.
  9. Let the broth cool slightly. Carefully strain the broth through a fine-mesh sieve (lined with cheesecloth for extra clarity, if desired) into a large bowl or pot. Discard the solids.
  10. Allow the broth to cool completely before transferring it to airtight containers. Refrigerate for up to 5 days, or freeze for up to 3 months.