Place bones in a large pot and add enough water to cover by 1 1/2 inches. Don’t add too much to insure your broth is really collagen rich and not diluted. Then add the rest of the ingredients except salt and cover with a tight fitting lid. To avoid broth spilling over, make sure there is at least 1 inch of space from the top of the liquid and the top of the pot. This space and the tight fitting lid will help to minimize any water loss and therefore yield more broth.
Bring broth ingredients to a covered boil over high heat. Once boiling, reduce heat to the lowest setting and let simmer for several hours. I start mine first thing in the morning and end it about 1 1/2 hours before bed (to allow for cooling, storing, and cleaning time). This ends up being about 12 hours on the stove. I recommend a minimum of 9 hours but the longer you cook it, the richer taste and more nutrients you will get.
If your broth is still steaming a good amount on the lowest setting, I find it beneficial to alternate the low setting with turning the stove off completely. When you notice lots of steam coming from your broth turn it to off to avoid losing too much liquid. Once it calms down (after roughly 5-10 minutes), turn it back on and let it simmer on low (for roughly 10-30 minutes) till it starts steaming like crazy. Note its good for the broth to steam, its the excessive steaming where you can lose a lot of liquid. Use your own judgement along with experimentation to figure out how your stove works and if this methods benefits you or if you can just leave yours on low for the whole time.
Once done, strain the broth. I usually strain my broth into a 1 quart measuring flask and then transfer it into jars to avoid spilling. After that let your jars of broth sit out on the counter to cool a bit and then transfer to the fridge.
Since bone broth will only keep in the fridge for about a week, keep however much broth you will use in the next week in jars in the fridge.
Freeze the remaining broth by pouring it into ice cube trays and muffin tins and placing in the freezer. Once frozen transfer the bone broth cubes and cups into ziplock bags or tuperwares and store in the fridge. The broth cups in the muffin tins can be a little harder to get out. Running warm water along the bottom of the tray can help loosen them. Depending on how many ice cube trays and muffin tins you have, multiple rounds of freezing might be necessary. If this is the case, put all the broth you plan to freeze in jars in the fridge, until you are ready to freeze it.
For drinking, heat up broth or broth cubes in a small sauce pan, add salt to taste, and enjoy! You can also use your broth in soups, to braise veggies in, and to cook rice or other grains in.
16 servings