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Spread the mixed bones on a baking tray in a single layer and place it into the oven. Roast the bones for 30 minutes. Flip bones and roast another 30 minutes.
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While the bones are roasting, chop the carrots, onions and celery. (You are discarding these later so a rough chop works great!)
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Place roasted bones, chopped vegetables, bay leaf and apple cider vinegar into a 6-quart crockpot. Cover completely with cold filtered water. (All the ingredients should be submerged by about 1 inch of water.)
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Cook on low for 24 hours. Add water as needed to keep all the ingredients covered in water, and periodically skim the foam off the top of the pot.
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After 24 hours, the broth should be a dark brown color. Strain the broth through a fine mesh strainer and discard the bones, vegetables and bay leaf.
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Before storing, pour into separate containers and cool to room temperature. Once cooled, chill in the refrigerator for 1-2 hours. Skim off the accumulated fat at the top of the container, if there’s any. Store in the fridge for up to a week or in the freezer for up to 3 months.