Bone Broth Recipe

Bone broth is a must-have in the kitchen not only for its intense flavor, but also for its high collagen and mineral content. The secret to a successful broth lies in the long cooking time and the right choice of bones.
1.⁠ ⁠Key Ingredients
For a concentrated broth, you need bones that contain a lot of marrow and cartilage:
Bones: 1.5 – 2 kg (knees, joints, oxtail or chicken claws for maximum collagen).
Acid: 2 tablespoons apple cider vinegar (helps draw minerals from the bones).
Vegetables: 2 carrots, 1 onion, 2 celery stalks (celery).
Flavoring: pepper, bay leaves, a little salt (adjust the salt at the end).
2.⁠ ⁠Preparation steps

•  Baking (crucial for the taste)
  Place the bones on a tray and put in the oven at 200 degrees for 30-40 minutes. They must be well browned. This step gives the broth a brown color and a deep flavor, and eliminates the “cooked raw” taste.
•  “Sealing” in the pot
  Place the cooked bones in a large pot Add enough cold water to cover by 2-3 inches. Add the apple cider vinegar and let sit for 20 minutes before turning off the heat.
•  Slow Cook
  Bring the soup to a boil, then reduce the heat to low. The soup should not boil, but just “smile” (rare bubbles).
  Cooking Time:
  Chicken: 12 – 24 hours.
  Beef: 24 – 48 hours.
  Tip: If using a pressure cooker, the time is reduced to about 3-4 hours, but the result will be slightly murkier.
•  Finish
  During the last 3-4 hours of cooking, add the large chopped vegetables. Once the time is up, strain the soup through a fine sieve or cheesecloth.
  If the soup is cooked properly, after sitting in the refrigerator overnight, it should turn into a solid jelly.
  Add enough water to cover the The bones. The less water, the more concentrated they are.
  Use chicken claws.
  The fat will rise to the surface and solidify. You can gently remove it with a spoon after the soup has cooled completely.
• Storage
  Refrigerator: Up to 5 days.
  Freezer: Up to 6 months (you can use ice trays to have small portions, ready to add to sauces).