Rich Roasted Bone Broth (My version of “Hearth” Broth)
You can add about 2 tablespoons of apple cider vinegar to the recipe to help pull minerals from the bones as they cook. However, my family sometimes feels this adds too much tang for their taste, so I have been leaving it out. You are wanting about 5 pounds of bones total, but it’s very flexible in how you split that poundage up between the different types of bones.
  • 2 pounds of beef bones (knuckle, shin, etc)
  • 2 pounds of turkey parts (wings, necks, leg)
  • 1 pounds of chicken part (legs, wings, backs, or necks)
  • 2 celery sticks, snapped in half
  • 2 carrots, scrubbed, and snapped in half
  • 1 large onion, peeled and cut in half
  • 2 tablespoons of fat of choice (such as melted coconut oil, tallow, etc)
  • 2 bay leaves
  • 1 tablespoon black peppercorns
  1. Preheat the oven to 425F
  2. In an oven safe pot, place all of the vegetables and meat parts and drizzle the melted fat over everything.
  3. Roast, without the lid, for 30-40 minutes, or until the vegetables and meat are starting to brown. (You should be able to smell a lovely aroma when they are done).
  4. If using a slow cooker, transfer the meat and vegetables over now. If not, keep in the pot. Cover with water (16-20 cups), and add bay leaves and peppercorns.
  5. Bring to a low simmer, and skim off any foam. Keep at a really low simmer for 12-48 hours (I tested this at 24 hours).
  6. Turn off the heat, and let cool a little while, and then strain through fine sieve. Keeps for five days in the fridge (if you aren’t going to use it before then, either freezer, or simply bring to a low simmer again every five days indefinitely). Remember that this broth is completely unsalted and will need to be salted before use.
Recipe by The Nourishing Gourmet at