Instructions

Preheat the oven to 420°F.
Roast bones until golden brown. Remove remaining meat parts.
Add roasted bones in a big pot, add water and let simmer for 23-24 hours (5 hours in Instant Pot).
No active boiling should occur.
Spices and salt are optional.
Let the broth cool down, store in a refrigerator up to 5 days or freeze it up to one month.
Bone broth can be reheated over the stovetop or in a microwave.

This is a recipe by

Tatyana Zinchenko