Follow our instructions for best results!
Place bones, carrots, onion and garlic in a sheet pan, drizzle a little oil over garlic head and roast at 450F degrees for 40 minutes.
1
Transfer roasted bones and veggies to a big stock pot or large dutch oven. Add in fennel, celery, bay leaves, ginger and turmeric as well as any herbs you are using. Cover with filtered water.
2
Cover and cook on low-simmer for anywhere from 8-12 hours. When done cooking the broth, allow it to cool down completely.
3
Carefully pour the broth through a fine mesk basket that is large enough to hold the solids. Transfer broth to a large jar and let it sit for a few minutes for the oil to separate, so that you can get rid of the excess fat.
4
Once the oil/ fat separates you can use a turkey baster to remove the excess fat contents, which is the top layer.
5
Once all the fat has been removed, close lid to your jar and refriegerate for up to 4 days or freeze for up to 6 months.
6