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Homemade Bone Broth

Bone broth is not only a nutritionally dense food, it is also key to leveling up your recipes. And the best part, it's a byproduct of what you're already cooking! By taking a few extra steps to get the most out of your table scraps you can glean a golden resource for next to nothing!
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Ingredients Method

Ingredients
  

  • 2-6 cups of leftover bones skin, cartilage, etc.
  • optional vegetable scraps
  • 1-2 Tbsp salt
  • 1-3 Tbsp Vinegar I like an apple cider vinegar
  • Water just enough to cover the contents of your pot
  • Peppercorns or a ground black pepper
  • A few bay leaves

Method
 

  1. Add all ingredients to a stock pot or a crock pot.
  2. Simmer on low for as long as your schedule allows, 6-12 hours is ideal for already cooked bones, raw bones can cook much longer, even 24 hours. Broth should not come to a full boil, but just barely a simmer: 75°F to 200°F or 80°C to 90°C is sufficient.
  3. After simmering, when the broth has cooled a bit, set a large bowl (preferably one with a pour spout such as a very large measuring container) in your sink and rest a strainer/sieve inside of it. Pour the broth through the strainer and into the bowl.
  4. Remove the sieve and it’s contents.
  5. Pour broth into containers, I prefer half gallon glass jars. When it has cooled to ‘warm to the touch’ place it in the refrigerator and use within the next week. Alternatively, store in silicone cube trays or zip lock bags and freeze for future use.