And for summer, freeze the finished broth in an ice cube tray to make yummy pupsicles!
1 lb Any meaty bones (beef, lamb, chicken, etc. including feet)
2 Tbsp raw apple cider vinegar
½ onion or 1 leek
2-3 celery stalks
4-5 garlic cloves
1 Tbsp sea salt
Fresh sprig or 3 tsp dried thyme
3 Quarts filtered water (enough to cover all the bones)
Bunch of fresh parsley
Beef & lamb: To make really good stock, braise any meaty bones first on a broiler rack.
Poultry: You can start with legs, thighs, or whole chicken.
1. Put the meat and bones in a pot, cover with filtered water and simmer for about 45 minutes (until the meat is fully cooked). You can then de-bone the bones and save the meat.
ALTERNATIVELY Cook the poultry as you would in the oven (2 hrs on 350°F or so), eat for dinner and save the bones. THEN put the bones back in the water & proceed with recipe.
2. Let bones stand in the water on the stove top (off) with the apple cider vinegar while you chop the vegetables.
3. Add vegetables & seasonings
4. Bring to boil, then turn down to low & simmer for up to 24 hours
5. Add parsley 15-20 minutes before finishing
6. Strain and discard all the vegetables & bones
7. Let cool & store in fridge for up to 1 week or freeze in ice cube trays & keep for up to 6 months
A slow cooker can also be used to cook the broth.