How to Make Bone Broth

Preheat oven to 200ºC (390ºF).

Wash and dry the bones and place them on a large baking tray. Rub them well with the olive oil and roast for 1 hour, turning once halfway through.

Place bones and all other ingredients in a very large pan. Cover with water. Use more water if necessary to completely cover the bones and the veggies. Slowly bring to a boil, turn the heat down to low and simmer for 24 hours. Add more water if necessary so that the ingredients are always covered.

After such a long cooking time, the bones should begin to crumble. That is a good thing, a sign that all the nutrients have been extracted.

Strain and discard the vegetables. Collect all the meat and discard the bones as well. Use the meat to eat with the broth or to add to other dishes.

Strain the bone broth again through a fine mesh sieve or a clean cloth. Let cool then refrigerate until the fat rises to the top and becomes solid. Remove the fat.

Divide bone broth into smaller portions if you want to freeze it. I usually heat it, so that it becomes liquid again, divide it into containers and let it get cold before I freeze it. If you want to keep it in the fridge, place it into larger containers.

Note: You can use any bones you have to make the bone broth—chicken, turkey, duck, goose, beef, veal, lamb, pork or a mixture of some of them. Use so-called “soup bones” and marrow bones, if available. Include some parts like knuckles, feet or wings—these are the parts that contain more cartilage.