Total Time
4 Hours
Yield
Makes about 2 qts.

How to Make It

Step 1

Preheat oven to 350°. Put bones and vegetables in a roasting pan and toss with oil. Roast until browned, about 30 minutes.

Step 2

Spoon ingredients into a large pot and add 4 qts. water. Bring to a boil and spoon off any foam that forms on top. Reduce heat and simmer until broth is reduced by half, 2 1/2 to 3 hours.

Step 3

Pour mixture through a strainer into a bowl and let broth cool; discard what is in the strainer.

Step 4

Use broth, or ladle it into quart-size freezer bags or containers (great for soup) and/or ice cube trays (handy for sauces), and freeze for up to 6 months; transfer the cubes to bags once they're solid.

Chef's Notes

Nutritional analysis is per cup.

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