Soup bones can be purchased from any butcher or meat counter. The bones are chock full of vitamins, studies have shown that consuming homemade broth based soups help boost the immune system. Healthwise it is worth the extra effort, which other than making a time commitment, it really isn’t that much. I like to make broth when I am doing other tasks, such as laundry, because I know that it will keep me at home anyway. The prep-work doesn’t take long. I just have to periodically check it throughout the day.
2-3lbs of soup bones, preferably organic and grass-fed
1 medium onion, roughly chopped
2 carrots peeled
2 celery ribs, ends trimmed
1 garlic clove, peeled
1 TB peppercorns
1 sprig of rosemary and thyme
1 tsp of whole (not ground) cloves
1 TB Apple Cider Vinegar
1 Bay leaf
1. Preheat oven to 450. Place bones in a 9×13 baking dish. Drizzle lightly with olive oil to keep from sticking. Bake in oven for 30-45 mins. Remove bones and set aside. While pan is still hot, slowly add 2 cups of water. Using a wooden spoon scrap up the little bits on the bottom of the pan.
2. In a stock pot place bones, water from the pan, onion, carrots, celery, and garlic. Fill pot up with additional water and add apple cider vinegar. Heat over medium low heat.
3. As the broth cooks a foam will appear on the surface, skim this off to remove any impurities. Once this is complete add in the herbs. Continue to cook over medium low heat. The total cook time for the broth should be 6-8 hours. The broth is ready when it takes on a warm brown appearance.
4. Ladle the broth out and place through a strainer while pouring it into another container. Set aside broth either in the refrigerator or freezer for future use.