Homemade Bone Broth

Wash bones! When the bones are cut by a saw there will be lots of bone pieces left over. Clean that ish off. Dry them then lightly brush with oil. Bake for 40 mins at 475 degrees Fahrenheit. This gets rid of excess oil and minimizes the eventual scum in the soup. While bones bake, halve a head of ginger and cut onions. LEAVE SKIN ON and char them until brown. This adds delicious flavor and gives broth a brown color. Now toast your spices. Add veggies, spices, and bones to a big pot. Add your cold water and let it sit for 5 mins. This lets albumin release which produces a clearer stock. Bring to a simmer and start skimming scum off the top. Keep at a light boil, cooking for two hours with lid off. This stock will keep in your fridge for 5 days. If you let the soup sit in fridge overnight, you can remove more solidified fat at the top the next day.