Ingredients:

  • 4 lbs beef or chicken bones (preferably with some marrow)
  • 2 tablespoons olive oil
  • 1 large onion, roughly chopped
  • 2 medium carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 10-12 cups cold water
  • Optional: Fresh herbs (e.g., thyme, parsley stems)

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Place the bones in the roasting pan; drizzle with olive oil and toss to coat. Roast for 30-40 minutes until browned.
  3. In a stockpot or slow cooker, add the roasted bones. Sauté the onion, carrots, celery, and garlic for 5 minutes until fragrant.
  4. Add the roasted bones, bay leaves, peppercorns, and optional herbs to the pot. Pour in cold water to cover the bones.
  5. Bring to a boil, then reduce heat to low. Simmer uncovered or partially covered for 4-24 hours, adding water as needed.
  6. Use tongs to remove the bones and solids from the broth. Strain the liquid through a fine-mesh strainer or cheesecloth into a clean container.
  7. Allow to cool completely before refrigerating or freezing. Store in airtight containers for up to 5 days in the fridge or 3 months in the freezer.