Ingredients
- 3-5 lbs grass-fed beef or bison meaty bones
- sea salt and ground pepper, to taste
- 2 large onions, chopped
- a whole stalk of fresh celery, chopped
- 4 large carrots, chopped
- 2 parsnips, chopped
- 3 fresh garlic cloves, peeled
- a handful of fresh thyme
- 2 bay leaves
- 4 quarts water plus more
- optional but highly recommended:
- 1 parmesan rind
- fresh parsley to garnish
Directions
- 1
Preheat your oven to 425 degrees f.
- 2
Place your meaty bones in a large roasting pan and season generously with sea salt and pepper. Roast in your preheated oven for 30 minutes.
- 3
Once the time is up, flip the roasted bones over and then add all of your chopped veggies and garlic to the roasting pan.
- 4
Return to your preheated oven and roast for another 30 minutes.
- 5
Carefully transfer the bones and veggies to a large 6 quart (or larger) stock pot. Add the thyme, bay leaves, and parmesan rind, then fill it with water until everything is submerged. It will fit about 4 quarts of water give or take. Adjust to your pot.
- 6
Bring to a boil over HIGH heat, then reduce the heat to LOW and simmer, covered tightly for at least 6 hours. You may simmer your broth longer if desired up to 24 hours or so. You'll need to keep a good eye on it so that it's constantly covered with some water or you'll burn your broth (and possibly create a fire hazard). Plan to check on it once every hour or so to be safe, and add a bit more water as needed.
- 7
Allow your broth to cool until it's safe to handle, then strain and discard the solids.
- 8
After cooking you'll be left with a little over 3 quarts, or about 15 cups of broth.
- 9
Cool completely then refrigerate until all the fat has set on top; skim the fat and discard.
- 10
Keep refrigerated for up to 4-5 days or freeze in 1-cup batches for up to 3 months.
- 11
Enjoy!