Bone Broth | Edible Bozeman

Ingredients

• 3 pounds bones (chicken, beef, pork, lamb, etc.)
• 2 carrots
• 4 stalks celery
• ½ onion, roughly chopped
• 1 cup white wine for bird and pork bones, or 1 cup red wine or 3 tablespoons apple cider vinegar for beef and game bones
• 12 cups water
• 2 bay leaves
• 1 sprig each of thyme, rosemary, and parsley
• 1 tablespoon black peppercorns
• Sea or kosher salt to taste