1poundchicken wings for extra gelatinor substitute chicken feet
1tablespoonapple cider vinegar
3medium onionspeeled and quartered
4stalks celery leaves with leaves
1small bunch parsley
Preheat oven to 400 degrees.
Place meat bones (except chicken feet) on a baking sheet. Roast for about 45 minutes or until the bones are very caramelized and dark brown. This is what gives the dark brown color and deep flavor to the au jus.
Removed the roasted bones from oven and let cool about 15 minutes.
Pour off any fat from the baking pan. Scrape remaining brown bits into large stock pot. Put the beef bones (and chicken feet if using) in the stockpot. Add enough cold water to cover the bones and fill the pot ¾’s of the way up the pot. Add vinegar. Let the bones sit in the cool water for 30-60 minutes to extract more nutrients from the bones.
Bring the stock pot to a boil and let simmer for 2 hours. Skim any scum or impurities that rise to the top and discard. Add more water if needed to cover the bones.
Add the onions, carrots, and celery. Depending on your preference, you can cover the stockpot at this point and let simmer another 12 - 24 hours on the stovetop, or transfer the bone broth to a large slow cooker and simmer on low for 12 - 24 hours The long slow simmer gives the bone broth a deep, intense flavor.
During the last 30 minutes of simmering add the parsley, salt and pepper.
Remove meat bones from the stock and set aside. Remove any meat bits and save for another use.
Using a fine mesh strainer over a very large bowl, ladle the cooked vegetables to the strainer and press out any juices for more flavor. Toss the pulp. Carefully pour (or ladle) the broth through the fine-mesh strainer to remove all bits. You will end up with 5-6 quarts of golden brown bone broth.
Sip for a nourishing drink alone, or use for a special soup, stew, or sauce recipe. Save the broth in glass jars stored in the refrigerator, or freeze in gallon zip lock bags for later use.
Note: You can add garlic, bay leaf, and other spices to the broth for extra flavors. I prefer to make a basic broth that can be used in any recipe.