This succulent broth is great for winter stews and soups, and is luxurious to sip from a cup.
MAKES 6–8 CUPS
1–2 cups beef or poultry bones*
4 cups vegetable scraps, peels, ends, and rinds
2 bay leaves
3–4 whole, unpeeled, smashed garlic cloves
1 tablespoon apple cider vinegar*
1–2 teaspoons salt
Ground pepper or black peppercorns
Herbs such as thyme and rosemary
Place all ingredients in a large slow cooker or pot on the stovetop. Cover with filtered water. Bring to a simmer, set to low, and simmer for 24 hours. (Vegetable broth only requires about a 5-hour cook time.)
Cool to room temperature and strain through a colander into a large bowl. Line colander with cheesecloth or use a fine-mesh strainer to strain again. Discard scraps and bones.
Use a gravy strainer or big spoon to skim the fat layer off the top of the broth. Place in containers and label with the type of broth and date. Refrigerate up to 1 week or freeze up to 3 months.
*Omit if making vegetable broth.
