Starry Nights Bone Broth

We make a whole chicken about once a week and save the carcass in a ziploc bag in the freezer.  Once I have 2-3 carcass, I'm ready to make broth! This is SO easy to make, and please know you don't have to have exactly these ingredients at all (in fact, I usually don't!).  I use whatever leftover vegetables I have on hand or frozen tips, ends, and stems I collect during the week and keep frozen in a ziploc.  
This recipe is incredibly versatile. You can use beef bones, chicken bones, or even a combination, just go for it! Bone broth is SO good for you, your body will be thanking you!

Ingredients:

• 3-4 pounds (or more) of bones 
• 2 onions, peeled and quartered
• 2 carrots, cut in very large chunks
• 3 stalks of celery, cut in very large chunks
• 2 tablespoons raw apple cider vinegar
• Salt and pepper to taste
• 6-7 quarts of filtered water
• Optional: Thyme, oregano, fresh parsley and additional herbs or spices to taste. I also add 3 cloves of garlic (unpeeled and crushed) for the last 30 minutes of cooking.

You'll also need a large stock pot to cook the broth in and a strainer to remove the pieces when it is done.

Instructions:

• If you are using raw bones, especially beef bones, it improves flavor to roast them in the oven first. I place them in a roasting pan and roast for 40 minutes at 400 (this is certainly not necessary).
• Then, place the bones in a large stock pot. Pour (filtered) water over the bones and add the vinegar. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available.
• Rough chop and add the vegetables (except the garlic, if using) to the pot. Add any salt, pepper, spices, or herbs, if using.
• Now, bring the broth to a boil. Once it has reached a vigorous boil, skim off any scum, a frothy/foamy layer that rises to the surface, and throw it away. Reduce to a simmer, and simmer until done. For beef broth/stock: 48 hours; Chicken or poultry broth/stock: 24 hours. 
• During the last 30 minutes, add garlic and fresh parsley, if using.
• Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jars in the fridge for up to 5 days, or freeze for later use.

NOTES:
* Collect ends of onions, celery, carrots, leeks, even broccoli stems when cooking your other meals.  Freeze these in a ziploc bag and keep adding these veggie spares.  In a couple of weeks you may have enough vegetables for your next bone broth recipe!
** Also keep the carcass from a roasted chicken and freeze it in a large ziploc for when you are ready to make broth. I usually use about  2 pounds of bones per gallon of water I’m using to make broth. This usually works out to 2-3 full chicken carcasses.
*** You don't have to have exactly these ingredients or herbs.  Get creative and add what you like in flavor.  ANY spices or herbs are acceptable, as well as any vegetables.

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