Just Bones Recipe

Prep & Roast Bones (optional but recommended)

Preheat oven to 425°F (220°C). Spread bones in a single layer on a rimmed baking sheet. Roast 30–40 minutes, turning once, until deeply browned. Roasting concentrates flavor and gives the final broth a richer color and taste. If you prefer a lighter, cleaner-tasting broth, skip roasting and use bones raw.

Transfer to stockpot

Place the roasted (or raw) bones in a large stockpot or slow cooker. Pour in cold water to cover the bones by about 1–2 inches (use up to the stated 6 L capacity). Add the apple cider vinegar and let sit 20–30 minutes. The vinegar helps extract minerals and gelatin from the bones.

Add aromatics

Roughly chop the onion, carrots, and celery (no need to peel the onion). Add them to the pot along with bay leaves, whole peppercorns, and parsley if using. Do not add salt yet if you plan to reduce the broth a lot; you can season at the end.

Simmer gently

Bring the pot to a gentle simmer over medium-high heat. As soon as small bubbles appear, reduce heat to low so the liquid is barely moving—maintain a very gentle simmer. Skim any scum or foam that rises to the surface in the first 30–60 minutes using a fine-mesh skimmer or spoon. Continue to simmer for 12–24 hours on the stovetop, or 12–48 hours in a slow cooker on low. Longer time extracts more collagen and yields a richer, more gelatinous broth.

Strain broth

When the simmering time is complete, remove from heat. Use tongs to lift out large bones and discard or reserve meat for another use. Line a large bowl with a fine-mesh sieve or cheesecloth and pour the broth through to remove bones and solids. Discard solids.

Cool & degrease

Let the strained broth cool to room temperature, then refrigerate uncovered until fat rises and solidifies on top (4–8 hours or overnight). Once chilled, lift off the hardened fat with a spoon and discard or save for cooking. If you need broth immediately, you can skim liquid fat with a ladle while still warm.

Season

Return the degreased broth to a pot and bring to a gentle simmer. Taste and stir in coarse sea salt starting with 2 tsp, then adjust to your preference. Simmer 5 minutes to dissolve and redistribute seasoning.

Concentrate (optional)

If you want a more concentrated flavor, simmer uncovered to reduce the broth by up to one-third, watching closely to avoid burning. Note that concentrating increases saltiness, so reduce added salt accordingly.

Ladle hot broth into bowls. Sprinkle freshly ground black pepper and chopped parsley to taste. Serve with lemon wedges on the side for a bright finish. The broth can be enjoyed on its own, used as a base for soups, risottos, sauces, or for braising.

Storage: Cool broth quickly and refrigerate up to 4–5 days or freeze in airtight containers for up to 6 months. Thawed broth may separate; whisk or reheat to recombine.