- 3 kilogram bones
- 3 litre cold tap water
- 1/2 cup vinegar
- 2 onions, roughly chopped
- 3 carrots, roughly chopped
- 3 celery sticks, roughly chopped
- 3 dried bay leaves
- handful fresh thyme and parsley (stalks included), tied together with kitchen twine
- 2 teaspoon peppercorns
- 1Put the bones, water and vinegar in a pot. If the bones aren’t quite covered with water, add a little more. Let sit for one hour.
- 2Now add the vegetables and peppercorns, and bring to the boil. Remove any scum that floats to the top.
- 3Reduce the heat, cover and gently simmer for 24-72 hours. You’ll know it’s ready when you can crush the bones with your fingers.
- 4About 10 minutes before you remove the broth from the stove, add the fresh herbs.
- 5Once cooled, remove all the gelatinous goo from the liquid then strain the broth, keeping the liquid and throwing away any residual goo.
Your broth will keep in the fridge for a few days. You might want to freeze it in portioned-out ziplock bags, or even pour some into ice cube trays. That way you can add it into your cooking as needed. The amount of bone broth you make may vary depending on cooking time.
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