Combine in a large stock pot, bring to a boil, and simmer for 2-8 hours. Periodically skim off any impurities that float to the surface. We use our crock pot for this.
Filter out the bones and any vegetables you may have added.
Store in refrigerator for up to 5 days or freeze for up to a year.
Bone broth is gelatenous when cooled, but quickly returns to it's broth like state when reheated. If it's not unappetizingly gelatenous when you let it cool - it's not technically bone broth - it's stock, which is very good in it's own right but doesn't have all the available nutrients and health benefits that bone broth offers. Keep on cookin' it!
That's the super easy recipe- if you want to get slightly more sophisticated - you can roast the bones first. 30 minutes at 350 degrees
You can add roughly chopped
in the last half hour of cooking add
A layer of Sweet Pea's Labne cheese
A layer of shredded Baffoni's boneless chicken breasts
A sprinkle of jalapenos (like the one's you pickled last summer from Sub Edge...)
A layer of shredded Dairyere from Cato Corner
Bake at 375 for 20 minutes or until cheese is bubbling and chicken is no longer a safety hazard (167 degrees)
Eat and Enjoy and don't blame us if you become addicted.