Sunday Broth

We sip it, we cook with it, we serve it at dinners. Our Bone Broth is our not-so-secret weapon—comforting, versatile, and way more useful than it has any right to be. Try it once and you’ll get it.

Ingredients

• 2 chicken carcasses

• ½ lb chicken or turkey legs

• 1 lb assorted beef bones (shanks, marrow, neck, oxtail—whatever you have from past meals)

• 2–3 onions, halved with skins

• 2 carrots

• 2 celery stalks

• 1 head garlic, halved

• 3 bay leaves

• Crushed black peppercorns

• Cold water

Optional:

Feel free to toss in any scraps you’ve saved in the fridge or freezer—cheese rinds, herb stems, mushroom ends, carrot skins, tomato bits, etc.

Directions

1. Start the base:
   Place all meat in the stockpot, cover with cold water, and bring to a gentle simmer. Don’t add veg yet—skim the scum and fat as it rises.

2. Add aromatics:
   Once scum production slows, add the vegetables and seasonings. Return to a gentle simmer. Avoid boiling—it clouds the broth.

3. Cook low and slow:
   Simmer uncovered for 10–24 hours, skimming occasionally. For more yield, strain after 12 hours, then refill the pot with water and repeat for a second batch.

4. Strain and separate:
   Use a fine mesh strainer or cheesecloth. Ladle carefully to avoid disturbing solids. Store about 3 quarts of broth for immediate use.

5. Double strength broth:
   Reduce the remaining broth by half for a richer version. Cool in an ice bath, label, and freeze (or refrigerate overnight to remove fat before freezing).

6. Second stock and demi-glace:
   Strain the second stock the next morning. Reduce it by 80–90% until thick and gelatinous. Store in ice cube trays for quick sauces later.

You’ll end up with around 7–8 quarts of various-strength broths—perfect for soups, risotto, sauces, or sipping straight.