The most important step when it comes to making a bone broth soup is choosing the best bone that has been sourced from a pasture-raised animal that has no hormones or antibiotics. The best place to find these bones is from the local butchers or from a local grocery store.
Below is the procedure that you will follow when making bone broth soup:
- 4 lbs bones
- Twelve cups of water
- Two tablespoon apple cider vinegar
- One medium-sized onion that has been roughly diced
- One and a half cups chopped carrots
- One and a half chopped leeks
- Three bay leaves
- 5 rosemary sprigs
- Six garlic cloves
- One tablespoon black pepper
- Preheat the oven up to 450 degrees and then use aluminum foil to line the baking sheet. Put the bones on your baking sheet and allow them to roast for forty minutes as you flip.
- After the bones are well cooked, place them in a pot and add enough water to completely cover the bones. Put apple cider vinegar, and then allow the mixture to rest for about thirty minutes at a normal temperature.
- Add the roughly –chopped vegetables in the pot and bring to boil, and then simmer.
- Within the first three hours, remove the foamy layer that may develop at the top and throw it away.
- If you are using beef bones, the simmering should take 48 hours, 24 hours for chicken bone broth, and 8 hours for fish bone broth.
- When the bone broth is ready, allow it to cool then strain the broth and put it in an airtight container, then refrigerate overnight. Doing this will ensure that the fat rises on top after solidification.
- Using a spoon remove the fat deposit at the top with a spoon and you will be left with a bone broth full of gelatins when cold.
- The bone broth should be stored in an airtight container until you are ready to use it. Warming the bone broth on low heat will restore its liquid form that will be easy to use.