Bone broth is popular for its health properties, but I also like it for its rich, soothing, savory flavor–-and nearly zero calories.

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Recipe Summary

prep:
30 mins
additional:
14 hrs
total:
14 hrs 30 mins
Servings:
12
Yield:
3 quarts
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Arrange bones on 2 rimmed baking sheets and roast, turning occasionally, until well browned, about 45 minutes. Transfer bones to a 12-quart stockpot. Pour off fat from baking sheets, reserving 1 tablespoon. Add water and vinegar to pot and bring to a boil. Reduce heat and gently simmer, skimming off foam occasionally, 1 1/2 hours.

  • Meanwhile, arrange onions, carrots, celery, and garlic on baking sheet (from roasting bones) and drizzle with reserved fat. Roast vegetables, tossing occasionally, until softened, about 40 minutes.

  • Add vegetables to pot with bones, then stir in parsley, thyme, bay leaves, peppercorns, and mushrooms. Keep heat low enough that liquid barely simmers, and cook 12 hours (overnight).

  • Strain soup through a fine-mesh sieve and discard solids. Skim any remaining foam and taste broth. To intensify flavor, transfer soup to a clean pot and boil to desired concentration.

Nutrition Facts

48 calories; protein 2.4g 5% DV; carbohydrates 10.2g 3% DV; fat 0.4g 1% DV; cholesterol 0mg; sodium 50.1mg 2% DV. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/10/2017
Very like my recipe, except there are even more soup bones and a lot more parsley in this one. Great stuff! Read More
(3)
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