Slow Bone Broth for the Pantry

Method

1. 1

   If the bones are raw, roast them on a sheet pan at 400°F until browned, about 30 minutes. Browning is flavor. Skip this only if the bones already came from a roasted bird.

2. 2

   Put the bones in a stockpot. Add the vinegar and cover with cold water. The vinegar helps draw minerals into the broth. Let it stand 20 minutes.

3. 3

   Add the vegetables, bay, and peppercorns. Bring just to a gentle simmer. Do not let it boil hard or the broth will be cloudy and the pot will need scraping.

4. 4

   Skim the gray foam in the first hour. Then leave it. A bare bubble at the edge is right. Simmer chicken bones 8 to 12 hours, beef bones up to 24. Add water if the bones begin to show.

5. 5

   Strain. Taste, then salt lightly. You can salt more when you cook with it.

6. 6

   Cool quickly: set the pot in a sink of cold water and stir until it is no longer steaming hot. Refrigerate. Lift off the fat cap the next day if you want a leaner broth, or leave a little for flavor.

From the kitchen

• Use refrigerated broth within 4 days. For longer keeping, freeze in jars or containers with an inch of headspace. If you use glass, leave the lids loose until the broth is frozen solid. This is a stock for the refrigerator and freezer, not a home-canned shelf jar. Sealing broth without a tested pressure-canning method is not safe.
• A cup of this with noodles is a real supper on a night when no one has a plan.