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.
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.
Cover and cook on low-simmer for anywhere from 8-12 hours. When done cooking the broth, allow it to cool down completely.
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.
Once the oil/ fat separates you can use a turkey baster to remove the excess fat contents, which is the top layer.
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.