Step 1

You can use any kind of bones available. For this recipe I used chicken, beef and pork ones. I also used few vegetables for flavor. If you have dietary requirements and cannot use one or the other type of bone, use whatever you are allowed to consume.

Step 2

Preheat oven to 400F. Roughly chop few carrots, parsnips, celery stalks, onions and garlic and place them together with the bones on a baking tray.

Step 3

Roast everything for about an hour. We do this because the broth will have more flavor.

Step 4

Remove the tray from the oven and place all the vegetables and bones in a soup pot. Add water to cover the bones and the vegetables.

Step 5

Add salt and pepper and few bay leaves.

Step 6

Bring the soup to a boil on high heat. Reduce the heat to a minimum and let the broth simmer, covered, for about 4 hours. After 4 hours, the meat should be already falling off the bones.

Step 7

The next step is to strain the soup. Don’t discard the vegetables or the meat. The vegetables can be consumed separately together with the meat. You can also remove only the bones from the soup and keep the vegetables and meat inside. Your choice.

Step 8

Place the pot of strained soup in the refrigerator overnight. The next day, you will notice the liquid is congealed and has a thick layer of fat on top.

Step 9

Remove the fat and discard. The broth can be now placed in ice cube trays or in zip top plastic bags in the freezer for later use. Otherwise, the soup can be kept in the fridge for 3-5 days and consumed warm.