- 3 chopped onions
- 3 chopped carrots
- 3 chopped celery sticks
- ½ cup vinegar
- 2 pounds each of marrow bones and soup (knuckle) bones from grass-fed cows
- 1 tsp. thyme (optional)
- 1 bunch of Parsley
- Wash the bones in running water. You can roast the bones now for more flavor.
- Then place the knuckle and marrow bones in a large pot with the vinegar and cover with clean, filtered water.
- Meanwhile, place the meatier bones in a roasting pan and brown at 350 degrees (about 15 minutes).
- Add the browned bones to the pot (along with any fat that is left in the pan).
- Add the chopped onions, carrots and celery sticks. It is important not to overdo it on the vegetables as that can lead to a very bitter finished product.
- Add additional water if needed, but be sure to leave a room at the top of the pot (about 1 inch) for the stock to expand.
- Bring to a boil, and then remove any scum that comes to the top with a spoon. Reduce the heat to a low simmer, add the thyme, cover the pot tightly, and allow it to simmer for a minimum of 24 hours.
- Just before finishing, add one bunch of parsley and simmer for 10 more minutes. Parsley adds additional nutrients and will help to alkalize your stock.
- At this point, remove all the bones and vegetables, strain, and refrigerate. Once it is chilled you can skim off the fat, place in separate containers and refrigerate for up to a week, or freeze indefinitely. You'll lose about a quart to evaporation.
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