Originally Posted by Katigre (Post 5129152)

Ok. So let's talk about your soup making process. Here is how I make bone broth .

1. Roast bones in oven for 40ish minutes (very important but not skip this step because it has a big taste impact)
2. Put roasted bones in crock pot and fill with water. Add 2 Tbsp raw apple cider vinegar. Maybe salt and pepper.
3. Cook on low for 24 hours, adding more water as needed
4. When finished cooking, strain and put in fridge overnight. Fat will solidify on the top.
5. Use a spoon to take off the hardened fat. Discard or save to use in cooking .
6. Put broth into containers to freeze or use.

My broth is flavorful and rich but not overly fatty. I also get marrow bones that I prepare in the same way as above but it makes a jelly like consistency. I freeze the narrow in ice cube trays and add one or two to a lot of soup for extra richness and nutrition.

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Originally Posted by marigold (Post 5130735)

Ahh, I have never done this. What temperature do you roast them at? Should i roast the bones before I boil them again?

Originally Posted by Stiina (Post 5130436)

I've asked this before in the broth thread, but Lisa you made me want to ask again. What kind of bones are you using that you can crumble? I made perpetual broth for ELEVEN DAYS and the bones were still super-hard. I got maybe 6-7 tablespoons of marrow that I was able to scrape out of the centre, but other than that there was no crumbling happening. These are bones from our grassfed cattle. I'm not sure exactly which bones they are because the butcher just puts them all in a gigantic bag for us.