I was a skeptic about bone broth. Until I tried it! I’m now a convert! And today is bone broth weather. Here’s my recipe — I ALWAYS have some in the freezer for when someone has a cold OR it’s snowing. Like now. My recipe and some background and tips about bone broth was originally in @jwfoodnwine. Bone Broth 6 pounds bones, including at least 4 pounds marrow bones and some knuckle bones chicken bones, feet, necks, etc. optional water 1/4 cup apple cider vinegar 3 carrots 2 stalks celery 2 large cloves garlic, peeled 1 onion, peeled 1 large leek several sprigs of fresh parsley salt to taste 1-1/2 tablespoons black peppercorns Heat the oven to 450 degrees. Place the bones on a baking sheet. Roast for 30 minutes, turning the bones occasionally, or until they are well browned. Remove the bones from the oven and place them in a large stockpot. Pour in enough water to cover the bones. Pour in the apple cider vinegar. Let the bones rest in the vinegar-water for one hour. Add the carrots, celery, garlic, onion, leek, parsley, salt and peppercorns. Add more water to cover the meat and vegetables. Bring the mixture to a boil, lower the heat and skim the surface of any debris that rises to the top for the next several minutes.* Simmer for at least 12 hours and up to 24 hours, skimming the surface occasionally. Strain. For slow cooker: prepare as above up to * before transferring to a slow cooker for simmering. #bonebroth #bonebrothheals #broth #bonebrothrecipe #coldweatherfood #soup #soupseason https://www.instagram.com/p/CKhUFW8LIjK/?igshid=115ycoh0r4q58
