- 2 kg beef bones or chicken wings
- 2 tablespoons extra-virgin olive oil
- 1 large onion, halved
- 1 head of garlic, halved cross- wise
- 2 medium carrots, scrubbed, very coarsely chopped
- Rosemary/Oregano/Mixed herbs
- 1 teaspoon black peppercorns
- Kosher salt/Himalayan Salt
- 2 tablespoons cider vinegar
- 1 -2 liters water
- Throw all of the ingredients together in the water and let it simmer till the broth is reduced by 25%-50%. Strain it and you’re done.
For more flavorful broth/stock, use the following method:
Preheat the oven to 450°F (225°C). Place bones/wings and vegetables (except herbs) on a baking sheet. You don’t have to peel the garlic cloves, just crush them a little. Pour olive oil over and add peppercorns. Roast until the bones /meat and the vegetables are properly roasted. This will take about 1–1.5 hours, turn once. Add a cup, or two, of water towards the end to prevent the juices and flavors from burning.
Empty the contents of the baking sheet into a big pot and add water to cover the contents by a few inches and add the vinegar and herbs. Boil for 10–15 minutes. Lower the heat and let simmer for many hours, anything from 2-8 hours will work fine. The broth is done when it’s deep brown in color.
Now it’s time to remove the bones and vegetables, use a strainer.
Reduce the bone broth to 75–25 percent, depending on whether you want it ready to drink, or if you want bone broth stock to freeze in small cubes. Add salt and pepper to taste.
Cool the broth to room temperature and then refrigerate. The broth will last for up to five days in the fridge and for about three months in the freezer.