Soup Bones Broth
Soup bones are the secret to rich, flavorful broths packed with nutrients like collagen and essential minerals. Perfect for soups, stews, and sauces, they add depth and health benefits to any dish.
Equipment
- Large Pot or Slow Cooker
- Strainer
- Baking Sheet
- Parchment Paper
Ingredients
Main Ingredients
- 3 lbs soup bones beef, chicken, or pork bones
- 2 tbsp apple cider vinegar to help extract nutrients
- 1 large onion quartered
- 2 carrots carrots roughly chopped
- 2 celery stalks celery roughly chopped
- 3 cloves garlic smashed
- 10 cups water to cover bones
Optional Seasonings
- 2 tsp salt to taste
- 1 tsp black pepper whole peppercorns
- 2 leaves bay leaves
Instructions
- Preheat the oven to 400°F (200°C). Place the soup bones on a baking sheet lined with parchment paper and roast for 30–45 minutes, turning halfway through.
- Transfer the roasted bones to a large pot or slow cooker. Add the vinegar, vegetables, and garlic.
- Cover with water and bring to a boil. Reduce to a simmer and cook for 12–24 hours. Skim off any foam that appears.
- Strain the broth through a fine-mesh strainer, discarding the bones and vegetables.
- Let the broth cool before storing in the refrigerator or freezer. Skim off any fat that solidifies on top before reheating.
Notes
For a richer flavor, add herbs like thyme or rosemary. Store in the refrigerator for up to 5 days or freeze for up to 6 months.