Bone broth is a recipe with infinite possible variations, but just one central and simple technique. No fancy equipment is necessary. Roast bones – chicken beef, pork, whatever – and simmer them as gently as possible in a pot of water. I usually get about 2 cups of broth for every 1 pound of bones.
Beginning with cold water and simmering patiently will result in the clearest, cleanest broth possible. There’s no need to add any other ingredients – this will make a clean and rich broth to use for a warming beverage or in any recipe calling for stock. Don’t add salt during this initial cook; you can season it later when you’re ready to eat.
What bones should you use? There are no strict rules. You can combine beef and pork and chicken and other bones in any measure. Chicken bones are lighter in flavor and color than beef. Pork bones have a neutral flavor. Lamb bones can be a touch gamey.
If you want to add black pepper, onion, ginger, garlic, thyme, or anything of the like, wait until the last hour to maximize the flavor impact.
- mixed bones (beef, chicken, pork, lamb, etc)
- cold water
- Set oven to 400F. Place bones on a sheet tray lined with parchment paper or foil.
- Roast bones until dark-brown, about 45 minutes to 1 hour.
- Carefully place roasted bones in a pot. Add cold water up to the level of the bones, and not above. The bones at the top of the pot should only just barely be submerged.
- Place pot over medium heat and bring up to a boil slowly – and then turn down to the barest possible simmer. You only need to see the occasional bubble.
- Cook for 4-24 hours: the longer it cooks, the more concentrated and gelatinous the broth will be.
- Strain with cheesecloth or a sieve. Allow to cool on the counter for an hour or two, and then place in the refrigerator.
- The next day, the fat will have congealed at the top. Remove the fat and discard.