Bone Broth
"This rich broth is perfect for warming up on a cold winter day or sipping if you're under the weather. Roasting the bones and vegetables ahead of time intensifies their flavors, resulting in a heartier taste. You can easily remove the fat from the broth by opting for a fat separator or by chilling it overnight and skimming the solid layer off the top...."
INGREDIENTS
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2 pounds raw chicken bones (such as back, feet, or necks)
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2 pounds raw beef bones (such as short ribs, knuckles, or oxtail)
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2 large carrots, cut into 2-inch pieces
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2 small yellow onions, peeled and quartered
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1 garlic head, halved crosswise
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6 cups water
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2 celery stalks, cut into 2-inch pieces
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1 (14-oz.) can whole tomatoes, drained and rinsed
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1 tablespoon black peppercorns
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10 thyme sprigs
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2 (2-inch) lemon peel pieces
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1 fresh bay leaf
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1/2 teaspoon kosher salt (optional)
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