Bone Broth

Sheila Reese
Cook Time 1 day
Course Soups, Stews & Sauces
Cuisine Asian
Calories 70 kcal


  • 9x13 Bake & Roast Pan
  • 8-Quart Stock Pot


  • 4 lbs. beef bones grass fed if available, shins or marrow cross cut to fit your pan
  • 2 Tablespoons Coconut oil Grapeseed oil, or Olive oil
  • 1 Tablespoon ground Turmeric
  • Cool tap water
  • 1 large yellow onion, cut in half horizontally, “around the waist”
  • 1 head garlic unpeeled, cut in half horizontally, “around the waist”
  • 2 stalks celery
  • 1 inch piece fresh ginger peeled
  • 3 Whole Cloves
  • 2 fresh thyme sprigs
  • 2 bay leaves
  • 5 whole black peppercorns


  • Preheat oven to 425°.
  • In your 9x13 Bake & Roast Pan, spread oil of choice…coconut, grape-seed, or olive oil.
  • Place lightly oiled crosscut marrow bones in roast pan and rub with Turmeric.
  • Place Turmeric rubbed bones in preheated oven and roast until nicely browned on both sides.
  • While bones are roasting, place onion halves cut side down onto 9x13 Bake & Roast Pan and bake at 400 degrees, until it achieves a nice caramelization.
  • In 8 Quart Stock Pot, place the now browned bones, onion halves, garlic halves, celery, ginger, cloves, thyme sprigs, bay leaves, and peppercorns.
  • Add cool water to within 2 inches of top of pan.
  • Bring to boil.
  • Cover and reduce heat to low.
  • Cook low and steady, quiet bubble simmer for 24-28 hours.
  • Strain the stock through a fine strainer.
  • Cool now strained stock in an ice bath, stirring stock periodically, approximately 15-20 minutes.
  • Broth can be used immediately, but if you prefer a broth with less fat, cover and place in refrigerator covered for several hours or overnight.
  • Remove now congealed fat.
  • Store refrigerated for up to 5 days or place in freezer safe containers.
Keyword bone, broth