PREP TIME: 10 minutes
COOK TIME: 4 to 48 hours, depending on the kind of bones
YIELD: 6 quarts
6 quarts water
2 tablespoons raw, unfiltered apple cider vinegar
2 pounds animal bones (chicken, turkey, beef, pork, fish, or other)
1 medium onion, coarsely chopped
3 large carrots, coarsely chopped
10 stalks celery, coarsely chopped
1 red bell pepper, coarsely chopped
1 green bell pepper, coarsely chopped
1 tablespoon Himalayan salt
1 tablespoon black peppercorns Other herbs or spices (optional)
- Fill a stock pot with 6 quarts of cold water.
- Add the vinegar to the cold water.
- Place the bones into the water-vinegar mixture and let sit for 30 minutes. Prep your vegetables while the bones are soaking.
- Add the onion, carrots, celery, bell peppers, salt, pepper, and any other herbs or dried spices (if using).
- Place over medium-high heat and heat the water until it nearly boils, then reduce to the heat to low. Let the broth simmer for 4 to 8 hours for fish bones; 18 to 24 hours for poultry bones; or 24 to 48 hours for beef or pork bones.
- When there are 30 minutes remaining to cook, add any fresh herbs (if using).
- Remove from heat and let cool for 30 minutes. Then strain out the vegetables, bones, and fat.
- Store in the refrigerator for up to 5 days or freeze in containers, ice cube trays, or muffin tins and store in the freezer for 3 to 4 months.
For more flavor, roast the bones on a baking sheet in a 300°F oven for 30 minutes before making the broth.