Tour de Frigo Bone Broth

Let's not waste anything - especially when it comes to an animal that gave its life to feed us! I save all bones in the freezer til I have enough to make a decent batch. Bone broth is incredibly nutritious - the gelatin is good for the hair, skin, nails and bones (like feeds like, right?) This particular recipe is very basic, concentrated and salt-free, so it can be used for soup, gravy, jus, etc. I typically separate bones to make specific stocks, but I've also made batches using everything I had and it's still super tasty for soups. 😎

Tiff @cook_13562955

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Ingredients

all the bones you have - beef, pork, chicken, turkey, duck, etc
butts of onions, celery, broccoli, carrot, beets, shallots, etc
sprigsthyme, rosemary, sage, basil, etc. (fresh or dry)
pinch+ of whole peppercorns
lotsa water!

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Steps

1

(Optional!) Light oven to 350°F. Pile bones up on a sheet pan or roasting pan. They needn't be laid flat or anything. Bake for 25 mins or so, until brownish (this only makes the stock slightly darker, and adds a bit more of a roasty taste, but I can't imagine it changes the nutritional value at all).
2

Fill a big ol' stock pot aboot 2/3 with water, then add the bones and crank up to a boil.
3

Cover pot, top up with water, add veg butts and woody herbs (rosemary, sage, etc.) and reduce to a low simmer for 5-7 hours or overnight. Check periodically to make sure the water level doesn't go below the bones (top up if necessary).
4

Add peppercorns and leafy herbs (again, topping up the water if needed), and simmer for another 3-4 hours.
5

Remove from heat and, once cooled, strain off into a bowl or container. At this point, the stock can be boiled down some more to concentrate it further. It should be somewhat gelatinous when cold. I let it cool, scoop it into freezer bags, press it flat and freeze it in portions.