Ingredients
Per serving (estimated)
- Calories
- 45
- Protein
- 9 g
- Fat
- 1 g
- Carbs
- 0 g
Estimated from USDA FoodData Central values; actual numbers vary with cut and trim.
Method
- Heat the oven to 425°F (220°C). Spread the bones on a sheet pan and roast 30 to 40 minutes, turning once, until well browned.
- Move the bones to a large stockpot or slow cooker. Pour a little water into the hot pan, scrape the browned bits, and add them to the pot.
- Cover the bones with cold water by about 1 inch.
- Bring just to a simmer, skimming off any foam in the first 30 minutes. Do not let it boil hard, which makes the broth cloudy and greasy.
- Keep at the barest simmer, uncovered or with the lid ajar, for 12 to 24 hours. Top up with water so the bones stay covered.
- Strain through a fine sieve. Cool quickly: divide into shallow containers and refrigerate within 2 hours.
- Once chilled, lift off the fat layer (save it for cooking). Keeps 4 to 5 days refrigerated or 6 months frozen.