Ingredients

Approx 10 lbs Trietsch Farms Bones

1 large onion

3 carrots

2 stalks celery with leaves

1 tomato

1 potatoe

3 cloves garlic

1 tablespoon salt

2 teaspoons Thyme

2 Bayleaf

STEP 1

Pre Heat oven to 450 degrees

STEP 2

Slice and quarter onion, chop carrots into 1 inch chunks. Place bones, onions and carrots in shallow roasting pan bake for 30 min or until well browned. Turn bones at least once

STEP 3

Drain fat and place bones carrots and onions in soup pot, Dutch oven or roaster.

STEP 4

Peel and chop potato, tomato. Add all ingredients to pot. Add 16 cups water. add more water to make sure bones are covered.

STEP 5

Bring mixture to a boil. Reduce heat, cover and let simmer for about 6 hours. Strain stock and discard bones and vegetables

STEP 6

For a clearer broth strain again through a cheesecloth.

Storage

I fill containers, muffin tins and/or various size plastic bowls. Freeze; then transfer frozen broth from containers to freezer bags for use at a later time. Muffin tins work great as you can make single serving portions of frozen broth or have pre measured amounts for recipes etc. If you don’t have silicon molds these muffin tins and plastic work. Just use a little hot water to bottom of tins and the frozen broth will pop out.