Ingredients:

  • 4 lbs mixed beef bones (neck, oxtail, knuckles, and marrow bones)
  • 3 chicken feet
  • 2 large onions, halved with skins on
  • 3 large carrots, roughly chopped
  • 3 ribs celery with leaves, chopped
  • 1 head garlic, halved crosswise
  • 2 tbsp apple cider vinegar
  • 1 tbsp black peppercorns
  • 2 dried bay leaves
  • 14 cups cold filtered water

Instructions:

  1. Preheat oven to 400°F (200°C). Spread the 4 lbs of mixed beef bones and 3 chicken feet on a baking sheet. Bake for 30 minutes until they are deeply browned and sizzling.
  2. Transfer to crockpot. Use tongs to move the hot bones into the slow cooker. Note: Don't leave behind the brown bits on the tray; they are flavor gold.
  3. Deglaze the pan. Pour a little of your 14 cups of water onto the baking sheet and scrape up the roasted bits, then pour that into the slow cooker.
  4. Add the aromatics. Toss in the 2 onions, 3 carrots, 3 celery ribs, and the halved head of garlic. until the pot looks colorful and full.
  5. Season the mix. Add the 1 tbsp peppercorns, 2 bay leaves, and 2 tbsp apple cider vinegar.
  6. Pour the water. Add the 14 cups of cold filtered water until the bones are completely submerged.
  7. The initial soak. Let the pot sit for 30 minutes before turning it on. Note: This gives the vinegar a head start on breaking down the bone matrix.
  8. Set and simmer. Cover and cook on Low for 24 hours. until the liquid is dark amber and the bones feel brittle.
  9. Strain the liquid. Use a fine mesh strainer to remove the solids into a large bowl. Note: Press on the veggies to get every last drop of moisture.
  10. Cool and skim. Place the bowl in an ice bath or the fridge. Once cold, scrape off the hardened fat layer from the top.