It’s the Sunday after Thanksgiving. You’re stuffed, you’re a little heavier than usual, and before work starts tomorrow, you’d like to start making up for the many recent times you’ve thought, “Oh well, I’ll start eating healthy again on Monday.” If you haven’t given a chance to homemade bone broth, this is the perfect opportunity to hydrate your body, learn a new craft, and make delicious soups all week with just a few hours of work on Sunday. This recipe combines flavors from beef, pork, and chicken, with a pre-boil oven roast adding to the complexity and balance of flavor.
All-in-One Bone Broth
3 lb Wagyu beef bones
1.5 lb Red Wattle Smoked Ham Hocks
2.5 lb chicken backs
1 lb chicken feet
1 bulb garlic, halved
3 large carrots, roughly chopped
3 stalks celery, roughly chopped
1 large white onion, roughly chopped
2 tbsp apple cider vinegar
2 bay leaves
2 tbsp peppercorns
Preheat oven to 425 degrees. Place bones, ham hocks, and chicken products into roasting pan, and place in oven for 30 minutes.
Remove roasted bones from oven and place in stock pot with vegetables and spices. Simmer for several hours, taking care not to allow broth to sit at rolling boil. If a fatty film develops on top of broth, skim with spoon and discard.
When your broth has gone for several hours and you feel you’ve pulled enough flavor from the several elements, discard solids from stock pot, allow stock to cool, and store for a week’s worth of soups (or drink it straight).