This easy bone broth recipe is so rich and tasty and perfect for winter-time soups.
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Pork Bone Broth
3 lbs pork bones
3 Tbsp apple cider vinegar
1 large onion, quartered
1 carrot cut in half lengthwise
3-4 whole garlic cloves
2 celery stalks, plus leaves
1-2 tsp black peppercorns
A few sprigs of fresh herbs (like thyme or parsley)
4 quarts water (16 cups)
1. If you want to roast the bones first, defrost and heat oven to 425F. Lay the bones out on a rimmed baking sheet and roast until nicely browned, about 20 mins for pork bones.
2. Transfer the bones and all the other ingredients to heavy stockpot.
3. Bring liquid up to a boil and then immediately turn down to to a low simmer. If any gray scum appears in the first 20-30 mins, skim it off .
4. Cover and simmer for 24 hrs adding water as needed to keep bones covered. It’s done when connective tissue dissolves and the bones start to crumble.
5. Strain broth through a colander to sift out the big stuff and then through a fine mesh strainer to remove the smaller bits. Discard the solids.
6. Pour the broth into jars using a funnel. Cover and place them in the fridge. You can skim off the fat and use it for cooking or keep it in the broth (our preference).
7. Store in the fridge for 1 week or leave 1-2 inches headspace and store in freezer for up to 6 months. Enjoy you Pork Bone Broth!