(You may need to ask the butcher.)
To remove the most fat, refrigerate the broth overnight.
Roast on the bottom rack for 30 minutes.
Combine carrots, celery, onions, tomatoes and garlic on a second rimmed baking sheet.
Move the bones to the upper rack and place the vegetables on the lower rack.
Transfer the bones and vegetables to a 10- to 12-quart stockpot.
Add the remaining 15 cups water, vinegar, thyme, bay leaves, peppercorns and salt.
Cover and bring to a boil over high heat.
Reduce heat to maintain a low simmer and cook, covered, for 8 hours.
Remove the bones (if desired, remove any meat from the bones and save for another use).
Strain the broth through a large sieve into a large bowl; discard the solids.
Skim fat from the surface, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
