Roasted Bone Broth

A rich and delicious roasted bone broth recipe featuring turkey, chicken and beef bones. This trio of ingredients is what make this recipe work so well! Use it to make mashed potatoes, soups, gravy and much more!

Roasted Bone Broth

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    pounds beef bones (knuckle, shin, etc)

  • 2

    pounds turkey parts (wings, necks, leg)

  • 1

    pounds chicken parts (legs, wings, backs, or necks)

  • 2

    celery sticks, snapped in half

  • 2

    carrots, scrubbed, and snapped in half

  • 1

    large onion, peeled and cut in half

  • 2

    tablespoons fat of choice (such as melted coconut oil, olive oil)

  • 2

    bay leaves

  • 1

    tablespoon black peppercorns

Directions

Preheat the oven to 425°F. In an oven safe pot, place all of the vegetables and meat parts and drizzle the melted fat over everything. Roast, without the lid, for 30-40 minutes, or until the vegetables and meat are starting to brown. (You should be able to smell a lovely aroma when they are done). If using a slow cooker, transfer the meat and vegetables over now. If not, keep in the pot. Cover with water (16-20 cups), and add bay leaves and peppercorns. Cook on low setting for at least 48 hours, adding water as needed. Turn off the heat, and let cool a little while, and then strain through fine sieve. Keeps for five days in the fridge (if you aren’t going to use it before then, either freezer, or simply bring to a low simmer again every five days indefinitely). Remember that this broth is completely unsalted and will need to be salted before use.


Nutrition

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