There are many recipes for bone broth out there, but it’s really not hard. A child could make bone broth. Just don’t buy bone broth thinking it’s the same as homemade, because it’s not the same. Don’t drink the packaged broth in the paper cartons; it’s not going to be good for you to drink that if it’s not used for a soup or flavoring a dish.
So here’s my super-duper fancy recipe for bone broth:
Bones. Your butcher can get a nice fresh beef bone and cut it up for the crockpot. Get marrow and knuckles. Or chicken or fish bones, whatever floats your boat.
Water. Tap (if you like the taste of tap, but does anyone like tap water?), filtered, or bottled. I use bottled water.
Put bones in crockpot, enough to cover maybe a third or half the pot. It’s totally up to you.
Pour water into crockpot.
Cook on low setting for as long as possible. 8, 10, 12, up to 24 hours. You can tell it’s getting good when all the marrow comes out of the bones and it looks like all the collagen’s been sucked out of them. There will be a nice layer of fat swirling on the top.
Take out bones and skim the broth, taking out solids like the stray meat pieces. If you don’t want all that fat, you can wait or cool the broth so the fat solidifies and take it off in pieces. Save the fat to fry stuff (mmm) later.
Drink broth at will, but it should be warm. Cold broth is nasty. Add salt if needed, like sea salt or himalayan pink salt, something with minerals in it. The broth is bland but it’s better to add salt after serving than during the boiling and make it too salty. Then it’ll be like the packaged broth you didn’t buy, and then what would be the point in making this?
Store in fridge or freezer. I use mason jars.